mushroom tacos recipe

Tacos have to be the easiest food group to take vegan. Why? Because mushrooms. We’re living for this version of shroom tacos from De Buena Planta‘s Executive Chef, Chaza Smith.

De Buena Planta is the plant-based Mexican concept from the team behind The Butcher’s Daughter with locations on Abbot-Kinney in Venice and now in Silverlake.mushroom tacos

Order these with a spicy mezcal margarita while out at DBP or make their recipe at home with a Pressed Juicery grapefruit marg or this spicy marg recipe we snagged from the Four Seasons Punta Mita!

De Buena Planta’s Mushroom Tacos

Yields: 12 mushrooms al pastor tacos

1 ½  lbs portobello mushrooms, cleaned, gilled removed, diced large
½  lbs king trumpet mushrooms, cleaned, hard bottoms removed, thick shredded
6 Tbsp sunflower oil
4 slices of pineapple, cut in ½ inch cubes, sautéed in a 2 Tbsp sunflower seed oil
4 oz al pastor sauce (recipe below)

For assembling the tacos:
12 corn taco shells
½ cup plant-based mayo
2 chipotles in adobo
Spicy red salsa of your liking for the tacos
Finely chopped onions and cilantro
6 limes cut into wedges

Mix all the mushrooms in the pastor sauce and let marinate in the refrigerator for at least 30 minutes, ideally right before cooking.

In a food processor mix the plant based mayo with the chipotles in adobo, set aside for the assembly of tacos.

Over high heat, in a sauté pan, add 4 Tbsp of sunflower oil.  While the mushrooms are cooking, heat up the tortillas.

To assemble tacos:  Spread with the chipotle mayo, add about 3 Tbsp of cooked mushroom per taco.  Sprinkle with chopped onions and cilantro. Enjoy with lime juice and your favorite red spicy salsa.

Yields: 8 oz

4 dried guajillo chiles
2 tablespoons achiote paste
½  cup pineapple juice
¼ cup apple cider vinegar
4 garlic cloves
1 ½ teaspoons kosher salt, to taste
1 teaspoon Mexican oregano
1 ¼ teaspoon ground cumin
½ teaspoon ground black pepper
2 whole cloves

Place the peppers in a saucepan and cover with water. Simmer over medium heat for about 15 minutes or until they look soft. Let them cool and drain.

Place peppers, vinegar, pineapple juice with the spices and achiote paste in a blender. Process it until very smooth. Pour the sauce slowly through a fine sieve to get a nice homogenous texture.

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