Erewhon Mushroom & Walnut Tacos
ErewhonErewhon Mushroom & Walnut Tacos
Ingredients
For the Mushroom & Walnut Taco Filling
- 8 ounces organic cremini mushrooms, finely chopped
- 8 ounces organic portobello mushrooms, finely chopped
- 1 cup organic walnuts, finely chopped
- 1/2 organic yellow onion, finely diced
- 3 organic garlic cloves, minced
- 2 tablespoons organic extra virgin olive oil
- 1 tablespoon organic chili powder
- 1 teaspoon organic ground cumin
- 1/2 teaspoon organic smoked paprika
- 1/2 teaspoon organic dried oregano
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon organic apple cider vinegar
For Serving
- 12 organic corn tortillas, warmed
- 2 organic avocado, sliced or mashed
- 1/4 cup organic cilantro, fresh, chopped
- 2 organic lime, cut into wedges
Instructions
- 1
Heat the organic extra virgin olive oil in a large skillet or cast-iron pan over medium heat. Add the finely diced organic yellow onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min
- 2
Add the minced organic garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the finely chopped organic cremini and portobello mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown.
⏱️ 10 min
- 4
Add the finely chopped organic walnuts to the mushroom mixture. Cook for 3-5 minutes, allowing the walnuts to toast slightly and become fragrant.
⏱️ 5 min
- 5
Sprinkle in the organic chili powder, organic ground cumin, organic smoked paprika, and organic dried oregano. Stir well to coat the mushroom and walnut mixture evenly. Cook for 1 minute more to bloom the spices.
⏱️ 1 min
- 6
Pour in the organic apple cider vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom. Season with sea salt and freshly ground black pepper to taste.
⏱️ 1 min
- 7
Remove the taco filling from the heat. Warm the organic corn tortillas according to package instructions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min
- 8
Assemble the tacos by spooning the mushroom and walnut filling into the warmed organic corn tortillas. Top with sliced or mashed organic avocado, fresh chopped organic cilantro, and a squeeze of organic lime juice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Mushroom & Walnut Tacos
Ingredients
For the Mushroom & Walnut Taco Filling
- 8 ounces organic cremini mushrooms, finely chopped
- 8 ounces organic portobello mushrooms, finely chopped
- 1 cup organic walnuts, finely chopped
- 1/2 organic yellow onion, finely diced
- 3 organic garlic cloves, minced
- 2 tablespoons organic extra virgin olive oil
- 1 tablespoon organic chili powder
- 1 teaspoon organic ground cumin
- 1/2 teaspoon organic smoked paprika
- 1/2 teaspoon organic dried oregano
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon organic apple cider vinegar
For Serving
- 12 organic corn tortillas, warmed
- 2 organic avocado, sliced or mashed
- 1/4 cup organic cilantro, fresh, chopped
- 2 organic lime, cut into wedges
Instructions
- 1
Heat the organic extra virgin olive oil in a large skillet or cast-iron pan over medium heat. Add the finely diced organic yellow onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min - 2
Add the minced organic garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the finely chopped organic cremini and portobello mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown.
⏱️ 10 min - 4
Add the finely chopped organic walnuts to the mushroom mixture. Cook for 3-5 minutes, allowing the walnuts to toast slightly and become fragrant.
⏱️ 5 min - 5
Sprinkle in the organic chili powder, organic ground cumin, organic smoked paprika, and organic dried oregano. Stir well to coat the mushroom and walnut mixture evenly. Cook for 1 minute more to bloom the spices.
⏱️ 1 min - 6
Pour in the organic apple cider vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom. Season with sea salt and freshly ground black pepper to taste.
⏱️ 1 min - 7
Remove the taco filling from the heat. Warm the organic corn tortillas according to package instructions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min - 8
Assemble the tacos by spooning the mushroom and walnut filling into the warmed organic corn tortillas. Top with sliced or mashed organic avocado, fresh chopped organic cilantro, and a squeeze of organic lime juice.
⏱️ 2 min