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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  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
  1. 4 soft corn tortillas
  2. 2 tbsps cashew cream (basic or sour)
  3. ½ avocado
  4. Sriracha, to taste
  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.
  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.
  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! 



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