Sauteed Chipotle Mushroom Tacos

Ingredients

• 227 g (8 oz)cremini mushrooms, sliced
• 2 largePortobello mushroom caps, thinly sliced
• 3 teaspoonssauce from canned chipotles in adobo
• 2 teaspoonsolive oil
• 1 teaspoonsour cream
• 1 teaspoonlemon juice
• to tastesalt
• to tastechipotle-sautéed mushrooms
• 4warm corn tortillas
• 35 g (1½ cups)mesclun greens
• 120 g (1 cup)queso fresco or cotija cheese, crumbled
• 3.75 ml (¼ tablespoon)olive oil
• to tastesalt
• to tastepepper

Instructions

1. 1

   Brown the mushrooms

   Heat 2 teaspoons of olive oil in a medium frying pan and add all the sliced mushrooms. Cook over a medium heat for about 10 minutes, until browned and their excess liquid has evaporated. Season with salt to taste.

2. 2

   Add the sauce

   Spoon 3 teaspoons of sauce from the canned chipotles in adobo into the pan, leaving out the chipotles themselves. Stir in the sour cream and lemon juice, then cook for 5 minutes to reduce.

3. 3

   Assemble the tacos

   Spoon the sautéed mushrooms onto the warm tortillas. Top with crumbled queso fresco or cotija and mesclun greens dressed with 3.75 ml olive oil, salt and pepper to taste.

What are mushroom tacos?

Tacos are a Mexican dish built around a tortilla folded or topped with a filling. This version swaps meat for mushrooms, pairing their savoury flavour with chipotle adobo sauce, greens and cheese.

Cremini and Portobello mushrooms bring different sizes and textures to the filling. Browning them before adding the sauce helps keep the tacos savoury rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 10g protein, 18g carbs, 11g fat.

The mushrooms and tortillas supply most of the carbohydrates, while the cheese and olive oil contribute much of the fat; mushrooms and cheese also provide protein. Serve with extra greens or another vegetable alongside for a more substantial plate.

Choosing the mushrooms

Cremini: slice these evenly so they cook at a similar pace and develop colour in the pan.

Portobello: thin slices make the larger caps easy to cook through and tuck into the tortillas.

Getting a good sear

Give the mushrooms space in the pan if possible, and let them cook until their released liquid has evaporated. The recipe allows about 10 minutes over medium heat; look for browned edges and a drier pan before moving on.

Balancing the chipotle

Adobo sauce supplies smoky, spicy flavour without adding the chipotles themselves. Measure the 3 teaspoons of sauce, then stir in the sour cream and lemon juice as directed.

Cook the mixture for a further 5 minutes so the sauce reduces around the mushrooms. Keep the heat moderate and stir occasionally to prevent sticking.

Finishing the greens

Dress the mesclun with the separate olive oil, salt and pepper just before serving. Keeping the greens fresh and lightly dressed gives a crisp contrast to the warm, soft mushroom filling.

Serving the tacos

Warm the corn tortillas so they are pliable, then divide the mushrooms among them. Finish with crumbled queso fresco or cotija and the dressed greens.

Serve straight away while the filling is hot and the greens still have their freshness. Extra cheese or greens can be offered at the table.

Recipe notes & tips

• Slice both types of mushroom before heating the pan so they can be added together.
• Use the sauce from the adobo tin, not whole chipotles, as the method specifies.
• Let the mushrooms release and cook off their liquid before adding the sauce.
• Warm the tortillas shortly before serving so they stay pliable.
• Dress the mesclun just before assembling to keep it crisp.

Variations

• More greens: Add extra mesclun for a fresher, crunchier topping.
• Different cheese: Use queso fresco or cotija, depending on what you have.
• Milder filling: Use less adobo sauce for a gentler smoky heat.
• Extra citrus: Add a little more lemon juice to the greens if you like a sharper finish.
• Tortilla swap: Use another type of tortilla if corn tortillas are not available.

Common mistakes to avoid

• Crowding the pan: The mushrooms may steam rather than brown; cook them in batches if needed.
• Adding sauce too soon: The mushrooms can remain watery; wait until their excess liquid has evaporated.
• Using whole chipotles: The method calls for the adobo sauce only, so leave the peppers out.
• Overcooking the greens: Dress them just before serving so they retain their fresh texture.
• Serving cold tortillas: Warm them first so they are easier to fill and fold.

How to store

Store leftover mushroom filling in a covered container in the fridge and use within 3 days. Reheat it in a frying pan until hot; keep the tortillas, cheese and greens separate and assemble just before eating.

Frequently asked questions