Experience a culinary revelation with the ultimate guide to crafting the most exquisite Mushroom Tacos. This effortless recipe brings together the deep, savory goodness of perfectly sautéed mushrooms and the irresistible melt of cheese, all nestled within a delightfully crispy tortilla. Designed for ease and speed, these vegetarian tacos are not just a meal; they’re a vibrant Mexican fiesta ready in under 30 minutes, promising a simple yet profoundly satisfying dining experience.
Table of contents
- Why These Mushroom Tacos Are a Must-Try
- Ingredients
- Instructions
- Topping Ideas
- Optional Additions
- Storage and Reheating
- Recipe Tips and Tricks
- Dietary Variations
- What to Serve Them With
- More Taco Recipes
Why These Mushroom Tacos Are a Must-Try
Drawing inspiration from my beloved sautéed mushrooms and the rich, satisfying experience of quesabirria tacos, I’ve created a vegetarian masterpiece that combines the best of both worlds: these epic Mushroom Tacos. They’re more than just a meal; they’re an experience, perfectly balancing the earthy, rich umami of mushrooms with the luxurious, buttery embrace of melted Oaxaca cheese.
What makes them truly exceptional is their incredible versatility and straightforward preparation. Not only are they exceptionally easy to prepare, making them an ideal choice for a weeknight dinner, but they also serve as a blank canvas for your favorite taco toppings. For an elevated flavor profile that I’ve become utterly obsessed with, I highly recommend a generous drizzle of homemade salsa macha. This unique condiment adds a delightful crunch and a spicy kick that perfectly complements the savory mushroom filling, transforming a simple taco into an unforgettable culinary delight.
These mushroom tacos stand out as a fantastic option for anyone seeking a flavorful, meat-free meal. They prove that vegetarian dishes can be just as satisfying and indulgent as their meat counterparts, if not more so. The combination of textures—the tender, well-seasoned mushrooms, the gooey cheese, and the crisp tortilla—creates a symphony in every bite. Plus, their quick cooking time means you can enjoy a gourmet-quality Mexican meal without spending hours in the kitchen.
Ingredients
Crafting the perfect mushroom taco starts with selecting quality ingredients that build layers of flavor and texture. Here’s a detailed look at what you’ll need and why each component is crucial:
- Mushrooms: My go-to choice for this recipe is baby bella mushrooms, also known as crimini mushrooms. Their robust, earthy flavor and firm texture hold up beautifully during sautéing, absorbing all the delicious seasonings. However, the beauty of this recipe lies in its flexibility. Feel free to experiment with other varieties like delicate white button mushrooms, intensely savory shiitake mushrooms, tender oyster mushrooms, or even hearty sliced portobello mushrooms for a meatier bite. Each type will impart a slightly different character to your tacos.
- Unsalted Butter: The use of unsalted butter is key to controlling the overall saltiness of your dish. Salt content can vary significantly between different brands of salted butter, so starting with unsalted butter allows you to perfectly calibrate the seasoning to your preference, ensuring a balanced and flavorful outcome.
- Olive Oil: Extra virgin olive oil offers a wonderfully neutral flavor profile that harmonizes seamlessly with the other ingredients without overpowering them. It also helps in achieving that perfect golden-brown sear on the mushrooms. If EVOO isn’t on hand, other mild-tasting oils such as avocado oil or grapeseed oil can serve as excellent substitutes.
- Soy Sauce: This ingredient is a secret weapon for boosting the umami factor in your mushrooms. Soy sauce not only contributes a desirable saltiness but also a profound depth of savory flavor that makes the mushrooms truly irresistible. For alternatives, consider using Worcestershire sauce for a similar umami punch or simply a good quality kosher salt to enhance the natural flavors of the mushrooms.
- Vegetable Broth: A splash of vegetable broth is essential for deglazing the pan and ensuring the mushrooms cook down to a tender, flavorful consistency. It also prevents them from drying out while concentrating their taste. If you’re not strictly vegetarian, chicken broth can be used interchangeably for a slightly different, but equally delicious, base.
- Taco Seasoning: For the freshest and most vibrant flavor, I always advocate for my homemade spice blend. It’s incredibly simple to whip up in just 5 minutes using common pantry staples like smoky chili powder, warm ground cumin, aromatic garlic powder, and pungent onion powder. Preparing it in advance means you’ll always have a fresh batch ready, and it stores well in your pantry for up to 6 months. Of course, a high-quality store-bought taco seasoning from your local grocery store’s spice aisle will also work beautifully in a pinch.
- Flour Tortillas (or corn tortillas): The foundation of any great taco! For this recipe, 6-inch tortillas are ideal. This size is commonly found as traditional corn tortillas or flour tortillas labeled “fajita size.” Their compact nature makes them perfect for holding the generous mushroom and cheese filling while being easy to manage.
- Oaxaca Cheese: This creamy, meltable Mexican cheese is the star when it comes to creating that irresistible gooey texture in your tacos. Oaxaca cheese shreds beautifully and melts into a glorious, stringy goodness that perfectly complements the savory mushrooms. If you find Oaxaca cheese elusive at your local market, Monterey Jack cheese or even a good quality mozzarella cheese are fantastic alternatives, offering similar melting properties and mild flavors. A crucial tip: always grate your cheese fresh at home. Pre-shredded bags of cheese often contain anti-caking additives that can hinder their melting ability, resulting in a less desirable texture compared to freshly grated cheese, which melts into a smooth, luxurious blanket.
Instructions
Follow these detailed step-by-step instructions, complete with visual cues from the photos below, to master these delicious mushroom tacos in your own kitchen. For precise measurements and the complete recipe, refer to the recipe card at the very bottom of this post.
- Prepare the Mushrooms: Begin by gently cleaning your mushrooms with a slightly damp paper towel to remove any dirt without making them soggy. If they aren’t pre-sliced, cut them into thick, uniform slices – this ensures they cook evenly and retain a pleasant texture. In a large skillet or a Dutch oven, melt unsalted butter with olive oil over medium-high heat. Once the butter is glistening, add the sliced mushrooms and a tablespoon of soy sauce. Stir gently to ensure everything is coated, then resist the urge to stir for the next 5 minutes. This crucial step allows the mushrooms to develop a beautiful golden-brown sear, concentrating their flavor.
- Simmer in Broth: After the initial searing, pour in the vegetable broth. Allow the mushrooms to simmer in this liquid for approximately 8-10 minutes. The goal here is for most of the liquid to evaporate, leaving behind richly flavored, tender mushrooms that are packed with umami. Keep an eye on them to prevent them from drying out completely.
- Season and Finish: Once the broth has largely reduced, stir in the taco seasoning. This blend of spices will infuse the mushrooms with classic Mexican flavors. Continue cooking for an additional 3-4 minutes, stirring occasionally, to allow the spices to bloom and fully coat the mushrooms. Once fragrant and well-seasoned, remove the skillet from the heat.
- Assemble and Cook the Tacos: Heat a separate large skillet over medium-high heat. Lightly coat the skillet with cooking spray or brush it with a touch of vegetable oil. Place one tortilla in the hot skillet. On one half of the tortilla, sprinkle about 2 tablespoons of shredded Oaxaca cheese. Generously top the cheese with approximately ¼ cup of the sautéed mushrooms. Fold the other half of the tortilla over the mushrooms and cheese, creating a half-moon shape. Cook for a short 30-60 seconds, or until the cheese is wonderfully melted and the tortilla develops a light crispness. This quick cooking time ensures the cheese is gooey without overcooking the tortilla.
- Repeat for Remaining Tacos: Remove the cooked mushroom taco from the skillet and set aside. Continue the process with the remaining tortillas and filling, making sure to spray the skillet with cooking spray between each taco to prevent sticking and ensure consistent crispiness. Depending on the size of your skillet, you may be able to cook at least two tacos simultaneously, speeding up the process. Serve immediately and enjoy the fresh, hot tacos!
Topping Ideas
The beauty of tacos lies in their customizability, and these mushroom tacos are no exception. While my absolute favorite way to crown them is with a generous dollop of salsa macha, as beautifully pictured throughout this post (it’s essentially Mexico’s answer to chili crisp, delivering incredible flavor, texture, and a pleasant heat), don’t hesitate to get creative! Click the link above for my easy salsa macha recipe, or consider enhancing your tacos with any of these other delectable sauces, dips, and salsas:
- Chipotle Sauce: Adds a smoky, creamy, and slightly spicy kick.
- Guacamole: Offers a rich, creamy, and fresh avocado element.
- 10 Minute Homemade Salsa: For a burst of fresh, tangy tomato and onion flavor.
- Pico De Gallo: A classic fresh salsa that adds vibrant color and a zesty crunch.
- Taco Bell Quesadilla Sauce (Creamy Jalapeno Sauce): For a nostalgic, creamy, and mildly spicy touch.
- Cilantro Lime Sauce: Bright, herbaceous, and zesty – perfect for cutting through richness.
- Poblano Sauce: A mild, smoky, and creamy sauce that complements the mushrooms beautifully.
- Creamy Avocado Salsa: Combines the richness of avocado with a hint of chili for a smooth, cooling finish.
Optional Additions
While the harmonious simplicity of umami-packed mushrooms paired with buttery Oaxaca cheese is a complete delight on its own, these tacos are also incredibly adaptable. If you’re looking to introduce more vegetables for added texture, nutrients, or beans for a protein boost, here are some fantastic optional additions to consider for your tacos:
- Fajita Veggies: To prepare, thinly slice 1 vibrant bell pepper (any color works well) and ½ a red onion into strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, seasoning them with 1 teaspoon of fajita seasoning or ½ teaspoon of salt. Sauté for 8-10 minutes, or until the vegetables are tender-crisp and slightly caramelized. Once cooked, stir them directly into the mushroom mixture before assembling your tacos. For an extra layer of heat, consider adding 1 sliced jalapeño along with the other veggies.
- Black Beans: For a boost of plant-based protein and fiber, drain and thoroughly rinse one can of black beans. After the mushrooms have finished cooking and seasoning, simply stir the prepared black beans into the mushroom mixture. This adds a hearty and satisfying element to each taco.
- Corn: Sweet corn adds a lovely burst of freshness and a hint of sweetness that beautifully complements the savory mushrooms. Drain and rinse one can of corn kernels. Add the corn to the skillet with the mushrooms at the same time you incorporate the taco seasoning. Stir to combine, allowing the corn to warm through and mingle with the flavors before you proceed to prepare the tacos as instructed.
- Poblano Peppers: For a mild, smoky, and slightly earthy flavor, roasted poblano peppers are an excellent choice. Follow this recipe for roasted poblano peppers, then dice them. Stir in 1 cup of the diced roasted poblano peppers with the mushrooms after they have cooked through. The subtle smokiness of the poblanos will add a sophisticated layer of flavor to your tacos.
Storage and Reheating
Thoughtful storage and reheating can extend the enjoyment of your delicious mushroom tacos, though some components are best enjoyed fresh:
Store any leftover sautéed mushrooms in an airtight container in the refrigerator for up to 5 days. This makes future taco assembly incredibly quick and convenient.
I highly recommend only preparing as many tacos as you plan to consume in a single sitting. The magic of these tacos lies in the contrast of the melty cheese and the crispy tortilla, textures that are unfortunately lost when stored as fully assembled leftovers. Reheated tacos will simply not offer the same delightful crispness and gooey cheese experience.
However, making fresh tacos each time with your pre-cooked mushroom filling is wonderfully easy. To do so, simply heat the leftover mushrooms in the microwave for about 60 seconds, or until warmed through. Then, follow the taco preparation instructions from step 4 onwards, using fresh tortillas and cheese in a hot skillet. This method ensures that every fresh batch of tacos maintains its peak deliciousness, complete with perfectly melted cheese and a satisfyingly crispy tortilla.
Recipe Tips and Tricks
Achieve taco perfection every time with these valuable tips and tricks:
- Proper Mushroom Cleaning: When cleaning mushrooms, it’s best to avoid submerging them in water. Mushrooms are like sponges and will absorb liquid, which can lead to soggy results during cooking. The most effective way to clean them is by gently wiping them with a damp paper towel. If a quick rinse is necessary, ensure you dry them thoroughly immediately afterward to preserve their texture and promote proper browning.
- Mastering the Mushroom Sear: Patience is a virtue when cooking mushrooms! Resist the urge to constantly stir them, especially during the initial cooking phase. By leaving the mushrooms undisturbed for the first 5 minutes of cooking, you allow them to make consistent contact with the hot surface of the skillet. This crucial step promotes the development of a beautiful golden-brown color and a more appealing texture, vastly improving their flavor and reducing their water content for a richer taste.
- Choosing Your Cooking Surface: For maximum efficiency, particularly if you’re feeding a crowd, a cast iron griddle is an excellent investment. Its larger surface area allows you to cook multiple tacos simultaneously, significantly speeding up the assembly process compared to a standard skillet. If a griddle isn’t available, simply use two skillets to double your output. The good news is that each taco cooks incredibly quickly, often in under 60 seconds, so even with a single skillet, you’ll be enjoying your meal in no time.
- Handling Corn Tortillas for Success: If you opt for corn tortillas, a common challenge is their tendency to crack or break when folded, especially if they’re cold. To make them more pliable and prevent tearing, gently warm them beforehand. Wrap a stack of corn tortillas in damp paper towels and microwave them for about 60 seconds. This adds moisture and flexibility, ensuring they fold beautifully in the skillet without any issues, creating perfect, intact tacos.
Dietary Variations
These mushroom tacos are wonderfully adaptable to various dietary needs and preferences, ensuring everyone can enjoy this flavorful dish:
- For a Vegan Delight: To transform this recipe into a completely vegan offering, simply omit the unsalted butter and instead add an additional 2 tablespoons of olive oil to the skillet for sautéing the mushrooms. The olive oil will provide the necessary fat for browning and flavor. For the cheese component, substitute the Oaxaca cheese with your favorite vegan mozzarella-style cheese. Many excellent plant-based alternatives are available that melt beautifully and provide that satisfying gooey texture without any dairy.
- Embracing Gluten-Free Options: Making these tacos gluten-free is straightforward. Firstly, ensure you use gluten-free soy sauce, commonly known as tamari, which offers the same umami depth without the wheat. Alternatively, you can replace the tablespoon of soy sauce with 1 teaspoon of kosher salt to season the mushrooms. Secondly, instead of flour tortillas, opt for corn tortillas, which are naturally gluten-free and provide an authentic Mexican flavor and texture. Just remember the tip to warm corn tortillas beforehand to make them more pliable and prevent tearing.
What to Serve Them With
These mushroom tacos are incredibly versatile and pair wonderfully with a variety of Mexican side dishes to create a complete and satisfying meal. Here are some of my favorite accompaniments that perfectly complement their rich flavors:
- Mexican Rice: A classic choice, this flavorful rice dish adds a hearty and comforting element to your meal.
- Mexican Black Beans: Simple yet essential, these seasoned black beans offer a rich, earthy, and protein-packed side.
- Cilantro Lime Rice: Bright, zesty, and refreshing, this rice helps to cut through the richness of the tacos.
- Mexican Street Corn Pasta Salad: A creative and flavorful twist on traditional elote, offering a creamy and tangy side with a delightful crunch.
- Mexican Pickled Vegetables: A vibrant mix of pickled onions, carrots, and jalapeños provides a tangy, crunchy contrast that awakens the palate.
More Taco Recipes
Ready to make Taco Tuesday a weekly highlight? Explore these incredible taco recipes and fill your calendar with a variety of delicious options that cater to every taste and occasion!
Print
Pin
Rate this Recipe
Mushroom Tacos
8
tacos
5
mins
22
mins
27
mins
Whitney Bond
Main Course
Mexican
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms, sliced (or your favorite mushroom variety)
- 1 tablespoon soy sauce, or 1 teaspoon salt
- ¼ cup vegetable broth
- 2 teaspoons taco seasoning, click link for my recipe
- 8 flour tortillas, fajita size (6 inches)
- 1 cup oaxaca cheese, shredded (or monterey jack cheese)
Instructions
-
Clean the mushrooms with a damp paper towel. Slice them into thick slices.
-
Add the butter and olive oil to a large skillet on the stove over medium-high heat. Once the butter has melted, add the mushrooms and soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
-
Add the vegetable broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
-
Once almost all of the liquid has cooked out of the skillet, add the taco seasoning to the skillet with the mushrooms. Cook for an additional 3-4 minutes, then remove the mushrooms from the heat.
-
Heat another large skillet on the stove over medium-high heat.
-
Coat the skillet with cooking spray, or brush the skillet with vegetable oil.
-
Add a tortilla to the skillet, add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla.
-
Top the cheese with about ¼ cup mushrooms, then fold the tortilla over the mushrooms and cheese.
-
Cook for 30-60 seconds, or until the cheese melts in the taco.
-
Remove the mushroom taco from the skillet and repeat, making as many tacos as you’d like. Continue to spray the skillet between tacos with cooking spray. Depending on the size of your skillet, you should be able to make at least two tacos at a time.
Notes
- My favorite way to top these tacos is with salsamacha. You can also serve them with Chipotle Sauce, Guacamole, or Taco Bell Quesadilla Sauce.
- Store leftover sauteed mushrooms in an airtight container in the fridge for up to 5 days. Reheat the mushrooms in the microwave for 60 seconds before preparing more tacos in a skillet on the stove.
- To make this recipe gluten free, use gluten-free soy sauce, also known as tamari, or replace the tablespoon of soy sauce with 1 teaspoon kosher salt. Use corn tortillas to make the tacos.
- If using corn tortillas to make the tacos, heat them up first to make them more pliable. Wrap damp paper towels around a stack of corn tortillas, then microwave them for 60 seconds. This will prevent them from ripping in the skillet while preparing the tacos.
- To make this recipe vegan, omit the butter and add an additional 2 tablespoons olive oil. Replace the oaxaca cheese with a vegan mozzarella-style cheese.
Nutrition Facts
Serving
1
taco
Calories
268
kcal
(13%)
Carbohydrates
19
g
(6%)
Protein
10
g
(20%)
Fat
17
g
(26%)
Saturated Fat
9
g
(45%)
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
18
mg
(6%)
Sodium
646
mg
(27%)
Potassium
297
mg
(8%)
Fiber
1
g
(4%)
Sugar
2
g
(2%)
Vitamin A
112
mg
(2%)
Calcium
71
mg
(7%)
Iron
1
mg
(6%)
Did you make this recipe?
Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!