Shiitake Mushroom Tacos

mushroom tacos

Shiitake mushrooms and lentils.  Such a great combination.  This recipe is from the lovely Sara from the sprouted kitchen.  This meatless but filling taco is amazing and also was a winner for the picky eater husband of mine! What really makes this come together is the gorgeous miso herb sauce which is fresh and light which pairs nicely with the earthy mushrooms. Definitely try this recipe!

Miso Herb Sauce

  • 3 garlic cloves
  • 2 tbsp white miso
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • pinch of red pepper flakes
  • 3 tbsp orange juice
  • 1/4 cup rice vinegar
  • 2 packed cups basil leaves
  • 1 packed cup cilantro
  • 3 tbsp toasted sesame oil
Place the garlic cloves and rice wine vinegar in a food processor and pulse to blend.  Add in the herbs and pulse to chop through.  Keep it quite textured at this point and then begin to drizzle in the oil while the food processor is on.  Set aside.


  • 1 1/2 tbsp coconut oil
  • half of a small onion, diced
  • 6 oz shiitake mushrooms (halve large ones)
  • 3/4 cup cooked lentils (puy, beluga or green lentils work best)
  • 2 tbsp apple cider vinegar
  • sea salt and pepper
  • small tortillas
  • 1 ripe avocado
  • 3/4 cups grated carrots
  • micro greens or arugula
Heat 1/2 tbsp of the coconut oil in a large saute pan.  Saute the onion till translucent.  Add the mushrooms and a pinch of salt and let them heat up and begin to release moisture.  After about 4 minutes, once they’ve reduced in size, add the rest of the oil and mix.  Add in the lentils, a pinch of salt and pepper and warm through.  Last of all, add the vinegar.
Assemble the tacos with a bit of avocado, mushroom mixture, grated carrots, greens and a lot of sauce.  Enjoy!

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