Spicy Mushroom Tacos with Green Tahini Sauce
This is a fun Summer recipe, fusing flavors from around the world to create a delicious vegan dish with your homegrown mushrooms!
1 lb Smallhold Blue Oysters
2 tbs Burlap & Barrel's Black Urfa Chili
4-5 tbs olive oil
Bunch of cilantro
1/4 c lime juice
1/2 c Seed + Mill Organic Tahini (and 1-2 extra tbs tahini optional)
1/2 c water (and 2-3 extra tbs water optional)
1 garlic clove
Salt and pepper
1. For the mushrooms: preheat grill until hot.
2. Toss 1 lb freshly harvested blue oysters in a bowl with 2 tbs black urfa chili, pinch of salt and 4-5 tbs olive oil, until well coated.
3. Grill mushrooms for 5-6 minutes until slightly crispy on the edges (turn half way).
4. For the Tahini Sauce: place 1 jalapeño on the grill until slightly charred (2-3 mins), remove seeds and set aside.
5. Blanch a bunch of cilantro (stems and leaves) in hot water until wilted, discard hot water.
6. Place jalapeño, 1/4 c lime juice, ½ c tahini, ½ c water, blanched cilantro, 2 tbs olive oil, 1 garlic clove, salt & pepper (to taste) in a food processor and blend until smooth.
7. Add 2-3 tbs more water if too thick, or 1-2 tbs more tahini if too thin, and keep blending until you are happy with the consistency.
8. Sauce can be made a day ahead and kept refrigerated. It's also great as a dip or salad dressing.
9. To assemble: smear tahini sauce over a soft tortilla, add the spicy mushrooms and devour warm!
Check out this video with our co-founder and CEO Rachel harvesting the mushrooms!
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!