Danielle Campbell's Spicy Mushroom Tacos
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Los Angeles-based chef Danielle Campbell shares her recipe for a spiced mushroom tacos.
What's not to love about a delicious taco? These juicy morsels are versatile, quick to make, communal, and look incredibly tasty. And Danielle Campbell's vegetarian iteration of the Mexican classic are no exception.
These warm tortilla parcels are filled with a spicy mushroom mix topped with shredded purple cabbage, lime, and chipotle cream for freshness. When combined, these flavours and textures make a mouthwatering taco that we guarantee will hit the spot every time.
Perfect for lunch, dinner parties, or a quick and satisfying midweek meal, these tasty treats will delight even the fussiest friend - even the meat-lovers out there.
For the filling:
- 475ml baby portobello mushrooms, sliced
- 1 tsp dried oregano
- 1 tsp chilli powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp cayenne
- Kosher salt
- 6 tbsp olive oil, divided
For the chipotle cream:
- 1/2 cup sour cream
- 1 chipotle chilli in adobo, finely chopped
- 1 tbsp lime juice
- kosher salt
For the tortilla and toppings:
- 6 flour or corn tortillas, warmed
- Shredded purple cabbage
- Green onions, chilli sliced
- Coriander, roughly chopped
- Cotija cheese or ricotta salata
Add sour cream, chipotle chilli and lime juice to a small bowl. Mix to combine and season with salt. Chill until ready to serve.
Add dried spices to a small bowl and mix until combined.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add half the mushrooms and sprinkle with half of the spice mixture.
Cook for 6-8 minutes until mushroom are tender but still have some bite.
Season with salt and remove from heat.
Add remaining olive oil and mushrooms and repeat the process.
Add mushrooms to warmed tortillas and drizzle with chipotle cream.
Top with shredded cabbage, green onions, coriander, and cotija cheese or ricotta salata.
Finish with fresh lime.