Shiitake-Walnut Tacos

Vegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.

Shiitake Walmut Tacos

Makes four to six servings
Prep time: 15 minutes
Cook time: 10 minutes


  •  1 large onion, peeled and quartered
  •  2 tbs. extra-virgin olive oil
  • 1 lb. shiitake mushrooms, stems reserved for another use
  •  1 cup walnuts
  • 4 cloves garlic, chopped
  • 2 tsp. chili powder
  • 2 tsp. smoked paprika
  • 1/2 tsp. cayenne
  • 1 tsp. oregano
  • 1 tsp. salt
  • 12 corn tortillas
  • 2 avocados, sliced (optional)


  • 2 large mangoes, peeled, seeded, and chopped
  • 2 tsp. fresh lime juice
  • 2 large jalapeños, seeded and chopped
  • 2 large scallions, chopped
  • 1/2 cup lightly packed cilantro leaves
  • 1 tsp. ground cumin
  • 1/2 tsp. salt


  1. In a food processor, chop the onion. In a large skillet, heat the olive oil over medium-high heat and stir in the onions.
  2. In the food processor, pulse half the mushrooms until minced, then scrape into the skillet with the onions. Repeat with remaining mushrooms.
  3. Clean the processor container and add the walnuts. Pulse to mince. Reserve.
  4. Stir the mushrooms until they are shrunken and browned and the skillet is nearly dry. Add the garlic and stir for one minute.
  5. Add the chili powder, paprika, cayenne, oregano, and salt.
  6. Stir in the walnuts and cook until fragrant, about one minute.
  7. Remove from heat and keep warm.



  1. To make the salsa, combine the ingredients in a medium bowl.
  2. Warm the tortillas by toasting each one in a dry skillet over medium heat for about 30 seconds per side. Alternatively, wrap the stack in foil and warm in a 350-degree-F oven for 10 minutes.
  3. Serve ¼ cup of the filling and ¼ cup mango salsa in each tortilla. Top with avocado slices, if you choose.

is a Minneapolis-based recipe developer and cookbook author.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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