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    Home > Recipes > Vegetarian

    Shiitake Mushroom and Charred Corn Tacos

    Published: Sep 9, 2021 · Modified: Mar 12, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    vegetarian tacos
    mushroom and corn vegetarian tacos

    tacos and guacamole on a wooden plate

    Shiitake mushrooms sautéed in butter and spices serve as a delicious stand-in for more traditional meat-based filling in these bright and colorful vegetarian tacos. 

    If you ask my kids for their favorite dinner, the answer is almost always an enthusiastic “tacos”! With all the taco love from the kids (and also from me since it’s an easy DIY weeknight dinner), I’ve been trying to mix things up a bit from our meat-based beef, pork, and steak fillings. Shiitake mushroom and corn filling is so rich and flavorful that you truly don’t need the meat. 

    What You’ll Love About Vegetarian Shiitake Mushroom Tacos

    Even the mushroom skeptics will love mushrooms that have been cooked down to crisp and tender in butter and then flavored with spices. If you’ve ever cooked mushrooms and thought they seemed squishy or chewy, it’s likely you just need to cook them longer. A long, slow cook produces mushrooms that are super tender and irresistible. In this taco recipe, the savory flavor of the mushrooms is balanced with the sweet crunch of charred corn. 

    This recipe is:

    • Vegetable-Packed
    • Fresh
    • Colorful
    • Fast
    • Gluten-Free Adaptable

    stirring mushrooms in a cast iron skillet

    Substitute for Shiitake Mushrooms

    Shiitake mushrooms have a rich, super savory flavor. If shiitakes aren’t available try using another brown mushroom like thinly sliced portobello mushrooms or crimini. 

    I don’t recommend using reconstituted dried shiitake mushrooms in this recipe. You want the mushrooms to be fresh and fairly dry so that they brown nicely in the pan. 

    How to Clean Mushrooms

    You may have heard that it’s best to wipe mushrooms clean with a damp towel, but it’s actually not necessary to go to all that trouble. It’s perfectly fine to rinse mushrooms under running water, just be sure not to soak them for too long since they will absorb the water and won’t brown properly.

    To clean mushrooms, run them under cool water, gently rubbing off any visible dirt. Pat the mushrooms with a clean dishtowel or paper towels until very dry before cooking. 

    More Taco Recipes

    • Sheet Pan Tacos
    • Roasted Cauliflower Tacos
    • Honey Lime Salmon Tacos
    • Sweet Potato Tacos with Avocado Crema and Goat Cheese
    • Honey Chipotle Chicken Tacos with Cilantro Lime Sauce

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls
    • Lodge Cast Iron Skillet

    tacos and guacamole on a round plate

    vegetarian tacos
    Print Recipe
    5 from 3 votes

    Shiitake Mushroom and Charred Corn Tacos

    Shiitake mushrooms sautéed in butter and spices serve as a delicious stand-in for more traditional meat-based filling in these bright and colorful vegetarian tacos.
    To adjust the servings in this recipe, click on the number next to servings.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Main Dish
    Cuisine: Tex Mex
    Keyword: easy dinner, gluten free, tacos, vegetarian
    Servings: 4
    Calories: 688kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowl
    • Large Skillet

    Ingredients

    Tacos:

    • 2 Tablespoons Butter
    • 6 cups Shiitake Mushrooms, sliced or chopped (sub any type of mushrooms)
    • 1 Tablespoon Cooking Oil
    • 2 cups Corn Kernels (fresh or defrost if using frozen)
    • 12 small Fajita-Sized Tortillas (I like to use flour tortillas for these, but use gluten-free corn tortillas if needed)
    • ¾ cup Crumbled Cotija Cheese (can substitute feta)
    • Cilantro Leaves, for garnish

    Guacamole:

    • 2 Avocados
    • 1 Tablespoon finely chopped Cilantro
    • 1 Tablespoon finely diced Shallots
    • 1-3 teaspoons Fresh Lime Juice
    • ½ teaspoon Kosher Salt

    Instructions

    • Mash avocados with cilantro, shallots, lime juice (start on the low end of the range), and salt. Add more lime juice and / or salt to taste. If you’d like it spicy, stir in some hot sauce. Set aside.
    • Heat butter in large skillet over medium-high heat until melted. Add mushrooms and saute until very tender, 5 to 7 minutes. Season with some salt. Transfer cooked mushrooms to a bowl and return skillet to heat.
    • To heated skillet, add oil and then corn. Cook corn, without stirring, until it begins to pop and char on the bottom, 4 to 5 minutes. Stir and continue to cook until corn is very tender, about 2 minutes more. Season with some salt. Transfer to bowl with the corn.
    • Heat tortillas according to package directions (If you have a gas stove, you can lightly toast them over the gas or just heat them all in the microwave).
    • Spread tortillas with guacamole. Fill with mushroom-corn mixture and cotija. Garnish with cilantro leaves.

    Nutrition

    Calories: 688kcal | Carbohydrates: 94g | Protein: 23g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 25mg | Sodium: 1412mg | Potassium: 1797mg | Fiber: 19g | Sugar: 17g | Vitamin A: 310IU | Vitamin C: 12mg | Calcium: 258mg | Iron: 6mg

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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