Mushroom Gravy Tacos with Gummy Worm Sprinkles
Mushroom Gravy Tacos with Gummy Worm Sprinkles
Ingredients
For the Mushroom Gravy
- 1 pound cremini mushrooms, cleaned and sliced
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tacos
- 12 corn tortillas, small
- 2 cups green leaf lettuce, shredded
- 2 Roma tomatoes, diced
- 1/2 cup sour cream, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
For the Gummy Worm Sprinkles
- 1 cup gummy worms, chopped into small, sprinkle-sized pieces
Instructions
- 1
Prepare the gummy worm sprinkles: Using kitchen shears or a sharp knife, chop the gummy worms into small, sprinkle-sized pieces. Set aside in a small bowl.
⏱️ 5 min
- 2
Begin the mushroom gravy: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and cook until softened, about 3 to 4 minutes.
⏱️ 4 min
- 3
Add mushrooms and garlic: Increase heat to medium-high. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and begin to brown, about 5 to 7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Make the roux: Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 5
Simmer the gravy: Gradually whisk in the vegetable broth, ensuring no lumps form. Stir in the soy sauce, dried thyme, salt, and black pepper. Bring the gravy to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened to your desired consistency, about 5 to 7 minutes.
⏱️ 7 min
- 6
Warm the tortillas: While the gravy simmers, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and baking at 350°F for 5-7 minutes.
⏱️ 5 min•🌡️ 350
- 7
Assemble the tacos: Spoon a generous amount of mushroom gravy into each warm tortilla. Top with shredded lettuce, diced Roma tomatoes, a dollop of sour cream, and a sprinkle of fresh cilantro.
⏱️ 3 min
- 8
The grand finale: Just before serving, generously sprinkle the chopped gummy worms over the top of each taco. Serve immediately and enjoy the delightful surprise!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Gravy Tacos with Gummy Worm Sprinkles
Ingredients
For the Mushroom Gravy
- 1 pound cremini mushrooms, cleaned and sliced
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tacos
- 12 corn tortillas, small
- 2 cups green leaf lettuce, shredded
- 2 Roma tomatoes, diced
- 1/2 cup sour cream, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
For the Gummy Worm Sprinkles
- 1 cup gummy worms, chopped into small, sprinkle-sized pieces
Instructions
- 1
Prepare the gummy worm sprinkles: Using kitchen shears or a sharp knife, chop the gummy worms into small, sprinkle-sized pieces. Set aside in a small bowl.
⏱️ 5 min - 2
Begin the mushroom gravy: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and cook until softened, about 3 to 4 minutes.
⏱️ 4 min - 3
Add mushrooms and garlic: Increase heat to medium-high. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and begin to brown, about 5 to 7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Make the roux: Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 5
Simmer the gravy: Gradually whisk in the vegetable broth, ensuring no lumps form. Stir in the soy sauce, dried thyme, salt, and black pepper. Bring the gravy to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened to your desired consistency, about 5 to 7 minutes.
⏱️ 7 min - 6
Warm the tortillas: While the gravy simmers, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and baking at 350°F for 5-7 minutes.
⏱️ 5 min•🌡️ 350 - 7
Assemble the tacos: Spoon a generous amount of mushroom gravy into each warm tortilla. Top with shredded lettuce, diced Roma tomatoes, a dollop of sour cream, and a sprinkle of fresh cilantro.
⏱️ 3 min - 8
The grand finale: Just before serving, generously sprinkle the chopped gummy worms over the top of each taco. Serve immediately and enjoy the delightful surprise!
⏱️ 1 min