Jump into the holiday weekend with this super easy and super flavorful crowd pleaser. I have to say, I have spent many months developing these and my husband has not gotten tired of them, nor have I. Other recipes similar to this one use chipotle pepper in adobo, which are canned smoked jalapeño peppers and spices in a tomato based sauce, I find this product sometimes hard to find. One can use them but in this recipe I call for chipotle powder, which I always have on hand in my spice cabinet. You can make both the avocado cilantro crema and chipotle mushroom taco filling a couple days ahead of your dinner or special occasion. I have made the filling in advance of a couple camping trips and reheated it our in nature on a camping stove. The taco filling has a little kick to it and the crema gives it that perfect bit of cool I need to take down the heat. I like to top my tacos with pickled red onions, sprouts, and some chopped up radishes for a little bit of crunch. Play around with your toppings, like Crispy Shallots (recipe below provided by my friend Ariane Aumont below). I always use Siete Cassava Tortillas or make my own to keep the lectins down but feel free to use the tortillas of your choice. By the way Enjoy this plant based goodness!!

P.S. One of the ingredients I do use for the taco filling that is a specialty item is Dark Horse Organic’s Umami powder. This powder adds so much zing and flavor to the taco filling. A blend of shiitake and reishi mushrooms, combo and tamari and more. It can be purchased at darkhorseorganic.com. A handcrafted item by restaurant chefs in Los Angeles, this little jar of wonder adds so much flavor to sauces, soups, broths. I use it in my kitchen all the time. Worth the purchase for the adventurous cook. Check out their website, they have a bunch of fun and interesting products.

Makes 6-8 tacos / Prep time 25 minutes / Cook time / 15 minutes / Total time 40 minutes

Gather

Avocado Cilantro Crema

1/3 cup/ 75 grams plain almond or other plant based yogurt

1/2 an avocado

1/2 cup/115 grams/ cilantro, stems removed and roughly chopped

1/2 lime juice

1/2 lime zested

2 scallions white part only rough chopped

1 cup/240 ml water

Salt and pepper to taste

Make

Place all ingredients in the bowl of a small food processor and process till smooth. This can also be done in a blender as well.

Place into a covered container and allow to set in the fridge while you make the mushroom taco filling. When ready to serve you can put the cream into a squeeze bottle to squeeze onto the tacos or put into a small bowl and dollop with a spoon.

Gather

Chipotle Mushroom Tacos 

1/4 cup/ 60 ml avocado oil

1 small yellow or white onion diced small

4 baskets Crimini mushrooms about 4 cups/1000 grams, stems removed, thinly and evenly sliced (I like to use the slicer adaptor with my food processor), you can also purchase them pre-sliced

1/2 cup/120 ml vegetable stock (see recipe for Roasted Vegetable Stock on recipes page) 

2 cloves garlic minced

 1/2 teaspoon / 2.84 g chipotle powder

1 teaspoon / 5.69 g ground cumin

1/2 teaspoon/ 2.84 g paprika

1 teaspoon Dark Horse Umami powder (optional)

1 tablespoon vegan butter

Salt to taste

Make

Heat up a large sauté pan over a medium flame. Pour the avocado oil, coat pan evenly and then add the onions. Stirring frequently, cook the onions until they are soft and translucent, about 5-6 minutes. Add the mushrooms and cook until they sweet and reduce in half, about 6-7 minutes.

Add the vegetable broth and cook another 5 minutes.

Stir in the garlic.

Then add the chipotle powder, ground cumin, paprika, and umami powder. Stir to incorporate well. Then add the vegan butter and stir well until melted. Salt to taste. When the taco filling is ready make your tacos, lay the filling in the middle of the tortilla and then add your toppings.

Sliced avocado, sliced radishes, (grated goat cheese optional), fish copped scallions or cilantro, pickled red onions (see the recipe here), sprouts and if you want to take it to the next level with a little bit of crunch garnish your tacos with crispy fried shallots. I have an included a recipe below from my friend Ariane Aumont who has beautiful catering company in Ojai, CA and a great Instagram feed, check out @hellolepicnic.

Lastly you can top your Mushroom Chipotle Tacos with Avocado Cilantro Crema and enjoy the mouth watering Burts of flavor.

Crispy Shallots by Ariane Aumont

A favorite gluten-free topping for noodle dishes, sandwiches, and  leafy green salads...

 2 cups/about 230 grams thinly sliced shallots (6-8 shallots)

1/4-1/2 cup/ about 50-100 grams rice flour 

2 cups/ 480 ml canola oil (or oil with high smoke point)

In a shallow pot or saucepan, heat the oil over medium-high heat.

1. Meanwhile, add sliced shallots to wire mesh sieve placed over bowl and toss with rice flour, tapping sieve to remove excess flour. 

2. Add a shallot to the oil to test. It should float to the surface and start to turn golden brown in a minute or two. Remove with slotted spoon or spider.  

3. Add rice flour coated shallots to oil in batches, and cook stirring until light golden brown.
   (3-7 minutes)

4. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to dry and crisp. 

5. Sprinkle with a bit of salt and enjoy! 

Recipe via:
Le Picnic 
IG: hellolepicnic
hellolepicnic.com 

*Note:
At Amalgam Kitchen because of lectin content I have chosen not to use canola oil, instead for the above recipe I use avocado oil, which also has a high smoke point. I also would use cassava flour in exchange for the rice flour but I leave those choices up to you.

Recipe developed by Anna Getty of Amalgam Kitchen.

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