Portobello Mushroom and Garlicky Greens Soft Tacos

Posted by on Sep 24, 2013 in Recipes | 0 comments

A couple of months ago while in San Francisco I visited Gracias Madre, a vegan Mexican restaurant for lunch.  Everything on the menu looked amazing and choosing just one thing seemed impossibly hard.  In the end, I decided to go with the tacos, because then at least I could try three different fillings. I ordered a mushroom taco, a taco with eggplant and a third with sautéed greens. They came topped with cashew cream and were served alongside some of the best black refried beans I have ever had.  While I wasn’t a huge fan of the eggplant taco, the mushroom and greens were phenomenal. 

When I got home I set about trying to recreate them, but decided I would be happier with the mushrooms and greens together. I really loved the result! So much so, they are quickly becoming a staple in my household.

Garlicky Greens and Portobello Tacos

Garlicky Greens and Portobello Tacos

Mushroom and Garlicky Greens Tacos
Serves 2
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Mushrooms
  1. 2 portobello mushrooms
  2. 1 tbsp tamari, coconut aminos or braggs liquid aminos
  3. ½ tbsp olive oil
Garlicky greens
  1. 3 cloves garlic
  2. 2 cups tightly packed, roughly chopped collard greens or kale
  3. ½ tbsp olive oil
Tacos
  1. 4 soft corn tortillas
  2. 2 tbsps cashew cream (basic or sour)
  3. ½ avocado
  4. Sriracha, to taste
Mushrooms
  1. Thinly slice Portobello mushrooms.
  2. Heat olive oil in a pan on medium-high.
  3. Sauté mushrooms about 5 minutes, until soft and liquid has started to release.
  4. Add tamari or aminos and sauté another 5-10 minutes until liquid has cooked off and mushrooms start to brown.
Greens
  1. Thinly slice garlic cloves.
  2. Heat olive oil in a pan on medium heat.
  3. Add garlic and sauté until fragrant, about 30 seconds.
  4. Add the greens and a splash of water and sauté until they just begin to wilt and then remove them from the heat.
Putting it all together
  1. Heat the soft corn tortillas either in a covered pan on the stove on low heat, in the microwave for 30 seconds on high, or in a 300-degree oven for 5 minutes, until they are warm and have softened.
  2. Slice the avocado and put a couple of slices on each taco.
  3. Layer the mushrooms and greens on top.
  4. Top with cashew cream and a squiggle of sriracha, or other hot sauce, to taste.
Notes
  1. I’ve made them with kale and collard greens and they are both equally as good!
Vegan Sweet and Simple http://vegansweetandsimple.com/
My recipe for cashew cream, in four variations, is available here.

I hope you love them as much as I do! 

Yum!

Yum!

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