Mushroom tacos
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Serves:     people
Notes from Anna

Authentic Mexican food is light and healthy. These quick and easy tacos make a delicious vegetarian midweek supper served with our fresh Mexican tomato salsa and a dollop of crème fraiche.



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  1. PRE-HEAT OVEN TO 110˚C/90˚C FAN/GAS ¼
  2. Boil a kettle. Rinse the dried mushrooms in a colander under running water. Place them in a bowl and cover with boiling water. Leave to soak.
  3. Meanwhile, peel and finely chop the shallots. Peel and crush the garlic. Wash and roughly chop the parsley. Wipe and slice the fresh mushrooms.
  4. Heat a heavy bottomed frying pan or griddle pan. Place a tortilla in the frying pan and cook until it changes colour and puffs up slightly. Turn it over and cook on the other side. Repeat the process with the rest of the tortillas. Wrap them in foil and place in the low oven to keep warm.
  5. Heat 1 tablespoon of oil in the frying pan. Drain the dried mushrooms, add to the pan with the sliced mushrooms and cook over a medium heat until all the liquid released by the mushrooms has almost evaporated.
  6. Add the remaining tablespoon of oil to the pan. Add the chopped shallot and crushed garlic and cook for another 5 minutes or until the mushrooms are soft. Sprinkle with a little salt and a generous grinding of black pepper.
  7. Spoon the mushrooms into a warm bowl and sprinkle with the parsley and the shavings of pecorino.
  8. Put the mushrooms on the table along with the tortillas and a bowl of creme fraiche and let everyone make their own tacos.

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