You guys!! These Sticky Mushroom Walnut Tacos are next-level delicious! I cannot tell you how pleased I am with the final recipe and how it turned out 😍. This recipe has texture, umami flavors, meat-like consistency from the mushrooms and provides the perfect base for a taco dinner.
Tacos are originally a Mexican dish, which is eaten out of small hard corn shells or soft wheat tortillas (obviously if you are gluten-free, there are some amazing gluten-free brands out). I still had some hard shell tacos at home, which is the reason why I used them in this recipe.
The beauty of a taco is that you can literally fill them with anything. You can add as many veggies as you like and/or use up what you have left in the fridge. They also make for awesome left-overs. I deliberately kept this shoot a bit “messy” because I kind of think this is how tacos are eaten. At least, this is what my plate looks like when I have eaten tacos 🤣.
Why are these Sticky Mushroom Walnut Tacos good for you?
Mushrooms
Whereas we oftentimes cook and use mushrooms as a vegetable, they actually belong to their very own species, called “fungi”. Mushrooms are super high in copper, selenium, vitamin B2, potassium, magnesium, and zinc, amongst others. Mushrooms also contain a range of antioxidants, as well as anti-inflammatory benefits. One antioxidant worth highlighting is “ergothioneine”. This little gem protects against oxidative stress. It has also been shown to help protect immune cells from oxidative damage. On the anti-inflammatory front, researchers have discovered that mushrooms reduce inflammatory cell signaling whilst stimulating the immune function.
Mushrooms may also be beneficial for your heart health. There appears to be a link between consuming mushrooms and improved blood fat levels, especially triglycerides. There may also be some anti-tumor-related benefits, albeit this has mainly been tested on white cremini mushrooms and the benefits were not able to replicate across other mushroom varieties. However, both the antioxidant and anti-inflammatory benefits are worth considering for cell protection in itself. Last but not least, mushrooms appear to be increasing antioxidant capacity in the bloodstream, and reduce oxidative stress, particularly for people who have metabolic syndrome. Not too bad for a small, mighty fungi – am I right?!
How can I adjust these Sticky Mushroom Walnut Tacos to my Dietary Requirements?
This recipe is vegetarian, vegan, and gluten-free (choose gluten-free tacos). If you want to make this recipe nut-free, replace the walnuts with an equal amount of sunflower seeds. If you want to make this recipe paleo – swap the tamari for coconut aminos. Whereas miso is technically not paleo, it is acceptable to be consumed in small quantities. Be sure to also choose sides that with the paleo lifestyle.
Similar Recipes on the Blog
So many delicious recipes on the blog!! Also check out the ones below 🥰:
And that is it for this week 🤗. I hope you enjoy this delicious Sticky Mushroom Walnut Taco recipe and it becomes part of your staple weeknight dinners (it is so easy and delicious – it would be a true shame if not 😉). As always, please let me know how you are liking the recipe, by either commenting below and/or rating the recipe. I love hearing from you!! Happy Taco making everyone 🌮.
Sticky Mushroom Walnut Tacos
Course: Main, Taco-TuesdayCuisine: Mexican-inspiredDifficulty: Easy4
servings10
minutes30
minutesThese Sticky Mushroom Walnut Tacos are super delicious, easy to make, and absolutely divine. Make them for your next taco Tuesday!
Ingredients
- For the Sticky Mushroom Walnut Mixture
2 tsp 2 cooking oil of choice (depending on your dietary requirements)
1 1 garlic clove
400 gr. 400 cremini mushrooms
1/2 cup 1/2 (50 gr.) walnuts
3 tbsp 3 tamari
3 tbsp 3 miso paste
1 tsp 1 maple syrup (optional)
- For the tacos
Gluten-free corn shells or soft tortillas
Spring onions
Lettuce
Tomatoes
Lime wedges
Avocado
Dipping sauce
How to
- For the Sticky Mushroom Walnut Mixture
- Peel the garlic clove and either finely cut or grate. Wash, de-stem, and cut the mushrooms into thin slices.
- Put a large pan or wok on the stove. Add cooking oil of choice, and turn to medium-high heat. Add the garlic to the pan and fry for about one minute. You want the garlic slightly translucent and not burnt. Add the mushrooms along and fry for a bit until they start to become soft and they release water. If they do not release water straight away, feel free to add a tiny bit at a time to “help” them along. Once they are pooling water, add the tamari, miso paste, and (optional) maple syrup. Continue to stir and cook
- Meanwhile, finely chop the walnuts and add along. Whilst the mushrooms are cooking, you can prepare all the other ingredients to your liking and to what you have in the fridge!! The mixture will be done, once all the water has gone and the mushrooms are nice and sticky. Season with pepper to taste
- For the tacos
- Serve sticky mushroom walnut mixture alongside ingredients of your choice. I used lettuce, tomatoes, avocado, lime, spring onions, and this delicious vegan cheese sauce from my jackfruit fajita salad. Enjoy!!
