Since I came back from my holiday trip from Mexico I’m feeling like not eating too much meat (my body is literally screaming for a meat break) but I’m always in a taco mood so I decided to make a vegetarian taco recipe: Champinones a la Mexicana (Spanish for Mexican style mushrooms).
It’s one of these recipes that you will love to cook for a quick weekday dinner. It’s healthy, low calorie, very tasty and easy to make (no more than 20 minutes). Definitely, my favorite kind of recipes 🙂
This recipe was passed to me from my auntie Susi, who is an amazing chef. She used to make Champinones a la Mexicana in her ‘taquizas’, a Mexican catering with different kind of taco fillings that people book for special celebrations. It’s heavenly!
This Mexican taco recipe is all about seasonal cooking. When you cook with local and seasonal produce it means that you buy cheaper, the food is fresher and tester so it’s a win all around!
Currently in Australia (Autumn) markets are full of amazing different varieties of mushrooms so it’s the perfect timing to make these super yummy tacos de champinones (mushroom tacos).
For this recipe, I’m using Swiss Brown mushrooms (one of the most common in the market) but you can use pretty much any kind of mushrooms. Even better, you can mix different varieties of mushrooms and it’ll give a more intensive earthy flavor to your dish.
This traditional Mexican dish is beautifully complemented with onion, tomatoes, jalapeno chili and garlic. Some of the veggie abundance that Mother Nature brings to us this Autumn.
Hands in action
Champinones a la Mexicana is not only a nutritious dish but also super light and easy to prepare. It’s a fantastic option for vegans too.
The preparation of this recipe is really simple. Like many other Mexican dishes, the main base ingredients are tomatoes, onion, green chili and fresh coriander, which makes it look very pretty and colorful.
If you don’t like any of these ingredients you can always take it out and it won’t affect the dish much as mushrooms are full of flavor on their own.
Uses and variations
This mushroom dish is best served in tacos. For an epic food experience make sure you always use premium quality corn tortillas.
To give an extra kick to your tacos you can top them with freshly crumbled feta cheese and/or cream right before serving.
Another alternative for this dish is as a side to go with grilled chicken or beef. It’s also nice as a filling for vegetarian empanadas or pies.
Furthermore, it’s so lovely as a topping for hot dogs and burgers.
Hints & tips: This recipe is mild. To add some extra heat complement your tacos with a traditional all-purpose Mexican salsa.
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- 3 cups fresh mushrooms, sliced.
- 1 cup onion, diced
- 1 ½ cups fresh Roma tomatoes, diced
- 1 fresh jalapeno chili, finely chopped
- 1 large garlic clove, finely chopped
- 2 tablespoon olive oil
- Salt & pepper
- FOR SERVING optional:
- Corn tortillas
- ¼ cup fresh coriander, finely chopped
- Fresh feta cheese and cream (optional)
- In a large non-stick frying pan, heat olive oil over medium heat.
- Cook onion and garlic, continuously stirring, until they are translucent and tender. It will take about 2 minutes.
- Add mushrooms. Cook for about 2 minutes, continuously stirring.
- Incorporate jalapeno chili and tomato. Season with salt and pepper.
- Reduce heat to lowest, cover and cook for about 5 minutes more or until all ingredients are tender and the liquid has been evaporated.
- Allow to cool and serve in tacos.
- Top with fresh coriander, feta cheese and cream.