Jump to:
I like to watch cooking shows. I get some ideas from them and I learn about trends. There have been a lot lately that use maitake mushrooms as a meat substitute.
I decided it would be fun to try – if they were awful, we’d have something else. And the best dish to experiment with is tacos! And they were good!
What are maitake mushrooms?
This beautiful fungus grows at the base of oak trees. It’s early flavor and meaty texture make it a perfect mushroom to use in vegan dishes.
Unlike most mushrooms, the maitake is a “polypore”, which means it has no gills. Usually a mushroom drops its spores via the gills, but polypores have pores in them that releases the spores. And like all mushrooms, you eat the “fruit” that grows on top of the ground.
These delicious shrooms are full of potassium, fiber and antioxidants – and with a mild umami, they really taste good!
Making the Tacos –
First thing is to chop the mushrooms – caps and stems.
Place them in a bowl and add the spices.
Gently rub it into the maitake. Let it sit for 15 to 20 minutes.
Heat the oil in a heavy skillet on medium heat. Gently sauté the mushrooms until they start to get a little crispy.
While the mushrooms are cooking, prepare all the taco toppings (and don’t forget the jalapeño!).
Heat the tortillas,
then build your tacos.
Goes great with simmered black and pinto beans. Garnish is all with cilantro! Yum!
© Copyright 2023 The Lazy Gastronome
A delicious, meatless taco made with maitake mushrooms that are seasoned with taco flavors. Served with hot beans and taco condiments, they are delicious and easy to make!
- 8 to 10 oz Fresh Maitake mushrooms
- 1 Tablespoon chipotle chili powder
- 1 Tablespoon regular chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon cumin
- 3 Tablespoons olive oil
- cilantro, chopped
- Your favorite taco toppings
-
First thing is to chop the mushrooms - caps and stems. Place them in a bowl and add the spices.
-
Gently rub it into the maitake. Let it sit for 15 to 20 minutes.
-
Heat the oil in a heavy skillet on medium heat. Gently sauté the mushrooms until they start to get a little crispy.
-
While the mushrooms are cooking, prepare all the taco toppings.
-
Heat the tortillas, then build your tacos. Goes great with simmered black and pinto beans. Garnish is all with cilantro! Yum!
© Copyright 2023 The Lazy Gastronome
Perfect for Meatless Monday.
Love the meaty texture of the mushrooms and the spices are spot on. Thanks!
Looks like a delicious recipe. Thank you for sharing.
I adore mushrooms and never thought of using them for tacos until I found your recipe!!! They were terrific!!!
Oh my, this tacos recipe looks amazingly delicious! Plus it’s very healthy too! Loved it!
Love that this is so unique! Thanks for the recipe!
these tacos turned out so delicious! perfect for an easy weeknight dinner option!
Delicious! Such a great substitute for meat!
The recipes on this site never fail me! As we are trying to eat more plant-based dishes I had to try the maitake tacos. The tacos were well received by even my ‘meat-loving’ family members. Thanks for the great instructions.
What a great vegetarian taco’s. Really delicious and easy to prepare. And they had so much flavor!
These tacos were so delicious, I loved the addition of the red cabbage. My entire family loved them, and I can’t wait to make them again.
Yay! Another amazing recipe for Taco Tuesdays! Thank you!
I love the meaty sub with mushrooms. It was really flavorful to go with tacos.
This were delicious and loved that they are plant-based. My new fav taco recipe, for sure!
What a fantastic meatless recipe that can easily be adapted when entertaining! I have a family member who is vegetarian and a little bit picky so it’s always hard to know what to prepare for her, but I know she would absolutely love this recipe! :) Sim x #FiestaFriday
Thanks!! It was so easy and tasted great. I’m working on more recipes using these mushrooms.
Always looking for meat alternative recipes! My vegetarian guests will love these at our next get together!
Is that cojita ?
It’s feta. It has the same salty qualities as cotija – and I almost always have feta in my refrigerator.