I never used to like mushrooms, but they are growing on me because of their versatility and how easily they soak up flavor. This recipe is no exception. This recipe originally comes from "She Likes Food" which is linked below.
Ingredients
16 ounces of mushrooms
1 yellow onion, thinly sliced
2 large cloves garlic, minced
1 tablespoon tamari or soy sauce
Juice of 1 lime
1 ½ teaspoons of cumin
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1 teaspoon of chili powder
1 teaspoon of smoked paprika
½ teaspoon of salt
½ teaspoon of ground pepper
Corn Tortillas
Toppings:
Pickled Red Onions
Cilantro
Salsa
Preparation
Preheat oven to 400 degrees. Chop into small pieces with a knife. Add mushrooms, onion, garlic and tamari to a pan and cook on medium heat until mushrooms and onions have softened, about 5 minutes. Next, add the lime juices and spiced. Mix until everything is combined and cook until the sauce has thickened, about 5 minutes. Once the sauce has thickened and coats all of the mushrooms, place the mushrooms on a large sheet pan and spread out so they’re all in one layer. Bake mushrooms until nice and crispy, 15-10 minutes, flipping once.
Warm corn tortillas then pile in mushrooms, pickled red onions, cilantro and salsa
Recipe Origin: