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Mushroom Tacos

I came across this recipe and adapted it a bit - it was missing a bit of depth of flavor.



1 bunch dark greens of choice, roughly chopped

juice of 2 limes, plus zest

1 cup diced pineapple

2 jalapeños seeded + chopped

1/4 cup red vinegar

3 tablespoons of Agave

Handful of fresh cilantro chopped

tablespoon of fresh oregano


1 cup dry red wine

1 red onion diced

1 pint cremini mushrooms sliced

1 pint of Oster mushrooms, sliced

2 poblano peppers sliced

4 cloves garlic, minced

2 tablespoons low-sodium soy sauce

1 tablespoon of smoked paprika

1/2 teaspoon ground ginger

Cilantro Yogurt Sauce

1 cup plain sheep yogurt

1 cup fresh cilantro

1 jalapeno seeded

2 cloves garlic

1 teaspoon cumin

2 sprigs of fresh oregano, stem removed

juice of 1 lime and the zest

kosher salt

1 Avocado Sliced

Shredded Drunken Goat cheese

Corn Tortillas

Hot Sauce



Place all the ingredients for slaw in a large bowl, toss to coat, cover and place in the fridge for at least 3 hours

Cilantro Sauce

Place all ingredients in a blender and blend until smooth. Transfer to a bowl, cover and place in the fridge for at least the same time as slaw.


In a large skillet, over med high heat, drizzle olive oil, once simmering add onion and polblanos and saute until soft, Next add mushrooms, garlic, spices, soy sauce and red wine, reduce heat, cover and simmer until mushrooms are soft, remove cover and simmer until most of the liquids are gone. Remove from heat.

Char tortillas

And assemble tacos, enjoy.

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