Mushroom Squash Tacos Recipes

Steps:

• Preheat the oven to 375°F; lightly spray two rimmed baking sheets with avocado oil cooking spray (or broth) or line with parchment paper. Set aside.
• In a bowl, spray the squash with avocado oil then toss with cayenne pepper and cumin; season to taste with salt and pepper. Transfer to one of the prepared baking sheets and sprinkle with ½ teaspoon thyme.
• Combine portobello caps, red onion slices, garlic, chili, and remaining thyme in a bowl; drizzle with the balsamic vinegar and season with salt and pepper to taste. Spread onto the other baking sheet. Spray with avocado oil or drizzle on some vegetable broth.
• Place both sheets in the oven and bake, stirring occasionally, until the vegetables are cooked and begin to caramelize (about 15 to 20 minutes for the portobello mushrooms and 20 to 25 minutes for the squash). If needed, add a splash of water (or vegetable broth) to the baking sheets during the cooking process. Toss the vegetables together, adjust seasoning if needed, and scatter pumpkin seeds and parsley on top. Use as a taco filling with sliced onions, guacamole, and salsa.

Steps:

• Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
• Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
• While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
• Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
• Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
• To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.