I have become obsessed with miso. I have always loved it but have more recently been integrating it in a wide variety of dishes that I cook. It has become my best friend and I cannot wait to use more of it in my dishes. Miso and tacos go seamlessly well together so I am excited to share this new miso mushroom taco recipe I have developed. I have also added plenty of tasty condiments to these tacos that you can find in the recipe so spice up your next Taco Tuesday!
Miso Mushroom Taco Recipe
A quick and super flavorful miso mushroom taco recipe to spice up your next Taco Tuesday.
4
servings30
minutes30
minutesIngredients
- Mushrooms
1 lb oyster mushrooms, sliced
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp miso mixed with a little water
2 tbsp sesame oil
3 cloves garlic, minced
- Achar aioli
2 tbsp Vegan mayo
2 cloves garlic, minced
1/2 lemon lemon juice
1 tsp achar
- Refried Beans
16 oz refried beans
1/2 golden onion diced
2 cloves garlic, mined
2 bay leaves
1 tbsp soy butter
2 tsp cumin
1 tsp chili powder
1 tsp paprika
Salt/pepper to taste
- Tacos
Corn tortillas
2 tbsp pickled onions
1 cup fresh spinach
1/2 cup cilantro, chopped
1 sprig green onion, diced
Vegan feta, to taste
Directions
- Preheat oven to 450 F, chop your mushrooms and garlic.
- In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, garlic, and in a small cup mix the miso with a bit of warm water, then add the miso-water paste to the bowl with the other ingredients. Whisk everything together.
- Oil your baking sheet and put your mushrooms in a big bowl, mix the mushrooms with half of the miso-sauce making sure every piece gets the sauce. Reserve the rest of the sauce. Then lay out your mushrooms on a baking sheet. Put them in the oven for 15-17 minutes total turning halfway through.
- Chop your onion and garlic. Then put your refried beans in a medium pan with the onion, garlic, bayleaf, cumin, paprika, chili powder, and ¼ cup of water (I like to put a little into the bean can and then pour it in the bean mixture).
- Bring everything to a boil, then add the soy butter and stir. Lower to a simmer for about 10 more minutes. Season to taste with salt/pepper.
- Prepare your achar aioli while the beans are simmering. When your mushrooms are ready, add the rest of the miso sauce to them.
- Heat your tortillas on medium heat in a small pan.
- Now it’s time to prepare your tacos! Spread your refried bean mixture on the tortilla, top with the spinach, mushrooms – any extra miso sauce, achar aioli, pickled onions, a sprinkle of vegan feta, green onion, and cilantro.
Notes
- Want more spice? Add more chili powder and paprika.
- Want more of an achar flavor in your aioli? Add more achar. I love using this achar.
- An alternative is making a chili crisp aioli. Just use chili crisp instead of achar.
- Vegan feta from Follow Your Heart is the closest thing to cotija.
- Pickled onions add a great punch of acid to the umami tacos.
I love using this type of achar for the aioli. It’s a great condiment.
Hungry for more recipes? Check them out here.
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