Taco Filling
Submitted by have_mersey on May 1, 2008 - 5:11pm
Servings:
Serves one.Just like the man said.
Ingredients:
.66 cup Mushrooms, chopped
½ teaspoon Ground Cumin, (heaped)
½ teaspoon Ground Coriander,
(heaped too)
¼ teaspoon parsley
2½ tablespoon diced Onion
1 teaspoon Finely minced Garlic, (Sometimes I pre-chop extra garlic, I know I'll use it
later)
½ teaspoon Soy Sauce/Nama Shoyu, (more or less)
½ tablespoon Water
Preparation:
I dehydrate the mushrooms for a little to make them a bit firmer, but you could skip it if you use a firmer mushroom(or just like them as they are). The measurements are approximate. I did measure, but used rounded amounts anyway. I’m also forgettful so it’s possible I added a little more or less. Basically you chop/dice the Mushrooms,Onion, and Garlic. Then add the Spices and Soy Sauce. Grind or two of pepper. May need a 1/2 tablespoon of water just to get the spices distributed. Fairly simple.
You may have to play with it.:) I like to load my Romaine or Kale “tortilla” with the filling/”meat” then add the bell pepper “rainbow”(Red, yellow,orange,green etc.), onions, julienned carrots, olives, more lettuces(or wild greens!), homemade salsa or tomatoes, and brazil nut sourcream. You get the picture. Speaking of pictures, I don’t have a digital camera anymore, sorry there isn’t one!
No responses to "Taco Filling"
1.
yay! thank you. :D Is that your photograph then? It's beautiful!
2.
hi have_mersey...this is such a brilliant recipe! ...i never thought of using mushrooms this way..i enjoyed it on a taco supreme salad...thank you so much:)
3.
:D!
4.
YUM! Made this last night and I have leftovers for lunch! YAY! :D
I put guacamole down on the leaf first, so the mushrooms wouldn't roll off (;-) and then I topped it with lots of yummies and for the cheese I shredded carrots on top so it looks like cheddar! :D
5.
Oh, don't worry about it - I don't get online sometimes for a week or two also.
I used Button mushrooms - and they're grown near where I live, too, which helps I guess.
Thanks! I will be making this recipe as soon as I can get my hands on some more 'shrooms! :-D
6.
by the way, I apologise for not seeing your comment sooner. I haven't signed online for a week and will probably be leaving again this Monday. I do try and check my comments. :)
7.
Most are. I don't know about all. Someone said something about morels possibly having to be cooked first, but I haven't ever read anything saying so, or saying they don't have to be. What type did you use? Button mushrooms are safe. I don't know if some insignificant amount of toxin is released with any of the other mushrooms I eat, but portabella, and shitake are tasty raw. I suppose I should make it a point to research it.
8.
This looks so delicious! Finally a meat recipe with no nuts!
One question - are mushrooms ok to eat raw? I almost ate some raw the other day but it stared me down so I dry-sauteed it before using it in my otherwise raw recipe lol.
9.
I just made this for my roommate, and used double of all the seasonings as I listed them here. I had to take a taste to see(juce feasting today, so only one taste), but I think it was right that way. I tried to measure the first time, but I'm forgettful, and it's easier by looks for me. It'd probably be better to double it anyway if she is a mushroom hater.
10.
My daughter HATES mushrooms more than anything but LOVES tacos (the raw kind) so I think I will have to be a cruel mother and secretly try this on her. You get the prize if she likes it, I'm sure I will!
11.
And cheap. I used button mushrooms. I actually like mushrooms better than nuts in omnivore-immitative recipes. Nuts are really rich and the texture isn't always right. Plus, (again I say this) mushrooms are cheaper! Generally.
12.
Yup, good idea, no nuts!
13.
Cool, I'll definitely try this because I can't do the taco meat recipes with nuts! I love mushrooms and I'll report back after I give this a try.