These Mushroom Asada Tacos are super easy, but pack BIG flavor! Savory, juicy marinated mushrooms are paired with an herbaceous pistachio gremolata, and simply topped with onions, cilantro, and pickled red onions – proving that when combined just right, uncomplicated ingredients can make for an outstanding and delicious dish!
Ingredients
Marinade and Mushrooms:
• 1 cup roughly chopped fresh cilantro
• ½ cup orange juice
• 6 TBS low-sodium soy sauce (or tamari if gluten-free)
• ¼ cup fresh lime juice
• ¼ cup extra virgin olive oil
• 2 TBS chopped chipotles in adobo sauce, minced
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 2 pounds portobello mushrooms, stems and gills removed, and thinly sliced
Pistachio Gremolata:
• 3 ounces salted pistachio kernels
• 1 cup loosely packed fresh parsley
• ¼ cup fresh lime juice, plus the zest
• 4 cloves garlic
• ¼ - ½ teaspoon salt
• ½ tsp ground black pepper
• ½ tsp red pepper flakes, optional
Tacos:
• 2 teaspoons extra virgin olive oil
• 10 to 12 (6-inch) corn tortillas
• Minced white onion, for serving
• Pickled red onions
• Roughly chopped cilantro, for serving
• Hot sauce or salsa, for serving, optional
• Fresh lime wedges, for serving
Instructions
Place the cilantro, orange juice, soy sauce, lime juice, olive oil, chipotles, cumin, and Mexican oregano, in a large bowl (preferably one with a lid) or zip-top bag and mix to combine. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 4 hours, but preferably overnight.
About 30 minutes before the mushrooms are done marinating, prepare the gremolata. Place all its ingredients, starting with ¼ teaspoon of salt into a food processor and pulse until just finely minced – you want it a bit chunky. Taste and adjust seasonings and set aside. Additionally, you can use a large mortar and pestle to prepare the gremolata as well. until ready to use. The gremolata will keep up to 7 days in covered in the refrigerator.
Drain the mushrooms, reserving 1 cup of the marinade (make sure you DO NOT rinse them).
Place the oil in a large nonstick sauté pan over medium-high heat. Once the oil is hot, place the mushrooms in an even layer and cook, making sure not to touch them, until most of the moisture has cooked out of them, 6 to 8 minutes.
While the mushrooms are sautéing, warm the tortillas in the microwave or over the stovetop.
Next, add ½ cup of the reserved marinade to the pan with the mushrooms and continue to cook, while stirring, until most of the marinade has evaporated, 2 to 3 minutes. Add the remaining ½ cup of marinade to the skillet and continue to cook, stirring often, until they start to slightly caramelize, 4 to 6 minutes.
To serve, spread some gremolata onto a warmed corn tortilla and top with some asada mushrooms, minced white onion, pickled red onion, and cilantro. Serve with extra gremolata, your favorite hot sauce or salsa, some fresh lime wedges, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/mushroom-asada-tacos/