Mushroom Tacos w/Roasted Tomatillo Salsa (and other stuff)


Welcome to my experiment!! Wait, don’t leave; it’s not a food experiment, like, on you or anything. I wouldn’t do that. Let me explain…

I have food allergies. You’re allergic to a food thing or two, right? Please say I’m not the only one who feels like Macaulay Culkin in My Girl.

My current allergy list kinda sucks–sure it could be worse, but there’s a few bummers. My body turns on me when I eat things like truffles (sad!), all bleu vein cheeses like, gorgonzola, roquefort, stilton, etc. AND…sometimes mushrooms.

My body sometimes hates mushrooms…and sometimes it’s cool with them.

Usually I don’t take chances because I don’t really feel like dealing with some embarrassing twenty-minute sneezing situation. But yesterday…I was feeling brave.

And guess what?! My body totally loved these tacos. Which means your non-allergenic, normal body will too!

I used two different types of mushrooms: oysters and creminis.

(The only thing prettier than a weird oyster mushroom is an even weirder chantrelle mushroom.)

Creminis are usually available year-round. Oysters, on the other hand, are totally having a moment right now. I love a good oyster mushroom moment, don’t you?

I also love talking about food like fashion people talk about, well, fashion.

No need to be restrained to these two types, though! I bet portobellos would also be delicious, and plain ol’ whie button mushroosm would totally work, too.

I cooked up some Spanish rice. Simple stuff.

Onions, garlic, vegetable stock, tomato paste..and rice. Fast, easy, cheap!

Tacos need salsa. When you meet tomatillos, they come wrapped in husks. Basically this just means they’re superhero food. #foodwithcapes

More foods need capes. I even love shoes with capes…it’s true.

Back to salsa…

I roasted the tomatillos for 5 minutes or so to bring out all their flavors. When they were done, I tossed them them in a food processor with one chopped jalapeño, diced onion, garlic and lime juice. I blended it all together, added some salt…and boom! Delicious taco dinner!

Have you ever served tacos for a dinner party?!

They’re the perfect serve-yourself-I’m-not-your-maid-dinner for guests you LOOOOOVE.

Mushroom Tacos w/Roasted Tomatillo Salsa

Print this recipe!

Spanish Rice:
1 tablespoon olive oil
1/4 yellow onion, diced
1 garlic clove, minced
1 1/2 cup vegetable broth
1/2 tablespoon tomato paste
1 cup white, long-grain rice
1/2 teaspoon salt
1/2 teaspoon ground cumin

Roasted Tomatillo Salsa:
1 lb of tomatillos, husked and halved (about 4-5 tomatoes)
1 jalapeño, de-seeded and chopped (If you’re adverse to heat, use half a jalapeño)
1 garlic clove, chopped
1 teaspoon lime juice
1/2 teaspoon salt
Salt to taste

1/4 yellow onion, diced
1/2 lb oyster mushrooms
1 lb cremini mushrooms, thinly sliced
1 teaspoon ground cumin
1 teaspoon salt
9 Tortillas (about 3 per person)
1/2 cup cotija cheese, crumbled (optional)
1 Handful cilantro (optional)

Spanish Rice
In a medium pot (I used a non-stick), heat olive oil over medium heat. Add onions and cook until translucent, about 3-5 minutes. Add minced garlic on top of onions and cook until fragrant, about 1 minute. Add vegetable broth and stir in tomato paste. Bring to a simmer and then add rice. Mix in the salt, cumin and cover, cooking for about 15 minutes, or until liquid is absorbed.

Tomatillo Salsa

Place halved tomatillos on a baking sheet and place it under the broiler for 5-7 minutes. Carefully transfer hot tomatillos to a food processor, along with the diced jalapeño, onion, garlic and lime juice. Pulse until all of the ingredients are finely chopped and mixed. Salt to taste. You can place the salsa in the refrigerator if you like it cold. I served the salsa warm and LOVED it.

Mushroom Tacos
In large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add mushrooms and cook for 5-7 minutes. Add cumin powder and toss. Salt to taste. Assemble your tacos how you like! I topped them with a bit of cotija cheese and cilantro.

Serves 4

Tomatillo Salsa recipe slightly adapted from Simply Recipes

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Leave a Reply

  • Reply Megan November 8, 2011 at 4:24 pm

    Whoa, these tacos look super good. I’ve never made anything with tomatillos, and now am sure that i have to start cooking with those caped super-heros.

  • Reply Jamie-Lee November 7, 2011 at 4:17 am


    Oh and the food looks DELISH, even though I’m not a fan of mushrooms 😉

  • Reply Beata November 4, 2011 at 12:32 pm

    I was planning on making traditional tacos tonight, but these look great!

  • Reply Caroline November 1, 2011 at 5:45 pm

    I have to say I’m a big fan of your specialities! I keep doing some myself so take a look too!

  • Reply Koko @ KokoLikes October 31, 2011 at 5:10 am

    YUM, LOVE mushrooms, and love that they are the star of these tacos.

  • Reply Dana B October 31, 2011 at 5:03 am

    I am just not a mushroom person; however, I am totally a cumin person. love it. saw that it was in your spanish rice. yum! 🙂 thx for including the recipe 🙂 the salsa sounds great, too!

  • Reply Ask MS Recipe October 31, 2011 at 3:42 am

    Congratulations, Your recipe was chosen as one of my Marvelous Recipes of the week.


  • Reply Amy October 30, 2011 at 12:29 pm

    I love the idea of mushroom tacos. Mushrooms are so good and there are so many different types available right now.

  • Reply Kim @ Eat, Live, and Blog October 30, 2011 at 1:44 am

    Yum! This look delicious! 🙂

  • Reply Maggie @ A Bitchin' Kitchen October 29, 2011 at 7:57 pm

    These look so yummy! I feel so sad for you that you’re allergic to blue cheese though! At least mushrooms are working out for you now.

  • Reply tina October 29, 2011 at 2:00 pm

    these look gorg! ohhhh love the nails – what color/brand and the glitter part as well 🙂

    • Reply Adrianna October 29, 2011 at 8:41 pm

      The pink is “Guchi Muchi Puchi” by Essie. And the gold/glitter part is actually just some no-name cheap stuff they had at the salon. 🙂

  • Reply France October 29, 2011 at 4:29 am

    I’m loving all the mushrooms right now and oyster mushrooms are one of my favorites. I love that you included all the recipes, spanish rice, tomatillo salsa and the mushrooms. It so nice to have a vegetarian taco night from time to time.

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