The best Maitake mushroom tacos
Over the course of the last 2 years I’ve really tried to focus on incorporating mushrooms into my diet. Maitakes AKA Hen of the Woods have been a big favorite because of the texture. They aren’t spongy and have the best texture plus they absorb flavors easily. Without rambling a lot I want to highlight the benefits of this fungus:
Maitake’s are rich in vitamin D. Have long been used in cancer treatment to supporting bone health. Support immunity, inflammation reduction, overall cardiovascular health as well as helping in the reduction of cholesterol.
On a quick side note, I did do a base of black bean fried beans to the base of my tortilla shells for protein as the mushrooms aren’t a substantial amount for a more nutritionally rounded meal. I was going to include that in this recipe but will do a separate post for that within the next few days.
Smoky Maitake Mushrooms for tacos
- 1 saute pan
- 1 knife
- 1 cutting board
- 1 tbl neutral oil like avocado
- 2 clusters Maitake mushroom heads- Wash. Chop. Keep the bottom thicker pieces as well.
- 3 cloves garlic, minced
- 1 tbl smoked paprika
- 1 tbl liquid smoke
- 1 tbl vegan Worcheshire sauce
- 1 tbl liquid aminos
- 1 tsp ground cumin
- 1 tsp smoked salt (you can use regular if you don't have it)
- Heat oil in a saute pan over medium heat.
- Take the thicker base pieces of the mushrooms and start to saute them first to allow to cook. Cook for about 4 minutes.
- Then add the remaining mushroom pieces and saute til the water is released from them and they shrink down a bit (6-8 minutes).
- Add your spices, liquids and salt to coat.
- Cook until reduced by 40 percent or so and soft.
Add your favorite toppings. We used a base of black bean refried beans, cilantro lime rice, fresh bell peppers, romaine, pickled jalapeños and salsa. The best gf tortillas around are here.
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— Knead to Cook