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Shitake Mushroom + Lentil Asian Tacos

You can get shitakes and cilantro micro greens right now from some of our local farms! Woohoo!

If you don’t like mushrooms, triple the amount of lentils, or try tofu or Hugh also suggested some steak if you’re into that sort of thing 😉

Shitakes are not a beginner mushroom, I find them very “mushroomy”, so use any type you like really. The same things can be put in rice paper for a great spring roll too.

Serves 2 (about 6 tacos)

// Miso Herb Sauce //
  • 3 garlic cloves
  • 2 Tbsp. white or yellow miso
  • 1 Tbsp. honey
  • 1 Tbsp. soy sauce
  • pinch of red pepper flakes
  • 3 Tbsp. orange juice
  • 1/4 cup rice vinegar
  • 2 packed cups basil leaves
  • 1 packed cup cilantro
  • 3 Tbsp. toasted sesame oil
  • 1 1/2 Tbsp. extra virgin coconut oil, divided
  • half of a yellow onion, diced
  • 6 oz. shitake mushrooms (halve any large ones)
  • 3/4 cup cooked lentils (I used de puy)
  • 2 tsp. apple cider vinegar
  • sea salt + pepper
  • small tortillas
  • 1-2 super ripe avocados
  • 3/4 cup fresh grated carrots
  • micro greens, for garnish

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large sauté pan. Add the diced onion and sauté until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and sauté to mix. Add the lentils and another pinch of salt and pepper and sauté to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don’t be shy, it’s all the gusto here) and top with the micro greens. Enjoy warm.

*So with mushrooms, don’t immediately cook them in a bunch of fat. If you cook them in just a teeny bit and some salt, they release a lot of their own water and concentrate the flavor and THEN you add some fat (oil, butter or what not) and it finishes off the flavor and texture instead.

  • Sara Snelling, from All on the Table

    Nutrition Consultant & Culinary Educator

    Sara is a nutrition consultant and culinary educator with a Bachelor of Science in Dietetics. She has had a lifelong passion for culinary art, nutrition and the holistic sensory experience of food. Her expertise in the field of dietetics and nutrition includes extensive education, training and experience in culinary, agricultural, clinical and community applications. This broad and deep acumen provides the foundation for her practice. Her professional mission is to enable sustainable change in dietary lifestyle habits as a means to affect and improve physical and emotional well-being. She finds joy in exploring the wholly sensory experience of food.

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