Saucy Satay Mushroom Tacos

Let’s make it clear—these satay mushroom tacos are so saucy you better eat them with a fork and a knife on a plate. It’s definitely not the traditional way, but you won’t regret it. Imagine the tortilla soaking up the coconut peanut sauce. It’s SO GOOD.

The inspiration for this recipe came when I had leftover peanut curry in the fridge but was out of rice and bread. But I had tortillas! So, I figured I would use the leftover curry as a filling to make tacos. It tasted so good that I decided to come up with a filling that would be made specifically for tacos. Those satay mushrooms were born!

⭐️ Why You Will Love It

Restaurant-quality flavors.

The curry sauce, which beautifully coats the sautéed mushrooms, packs bold flavors thanks to the use of fresh aromatics and warming spices.

The sauce’s richness and buttery goodness come from a blend of full-fat coconut milk and peanut butter, which adds a delicate nutty flavor. Then, lemongrass, lime juice, and coriander bring citrusy and floral notes.

Fuss-free and quick.

You will be surprised by how simple and quick this recipe comes together. The sauce consists of blending coconut milk with aromatics and spices until smooth. Then, sauté the mushrooms for a few minutes and pour in the curry sauce. Simmer for another 5 minutes, and the filling is done.

All you have to do next is assemble your tacos and garnish them with your favorite toppings. It couldn’t be easier!

🍄 Ingredient Notes

Mushrooms

Any type of mushroom will work here. I personally like cremini mushrooms, but white buttons, portobello, or shiitakes will also work.

A quick suggestion: If you have access to king oyster mushrooms, shred them using a fork to create an even meatier texture!

Coconut milk

Full-fat coconut milk makes the base of the curry sauce, bringing richness and creaminess.

Note: For the creamiest consistency, I recommend using only full-fat coconut milk. Yes, it’s a bit higher in calories, but it makes the sauce taste so much richer, giving it a restaurant-style finish. Alternatively, any plant-based cream will work.

What to do with the leftovers: This recipe calls for 1/3 cup of coconut milk, which is not even a quarter of a 13.5-ounce can. This means that, unless you are using a smaller can, you will have leftover coconut milk. I personally like to use the leftover coconut milk to make my cucumber gazpacho or my vegan crème caramel. You can also double the mushroom filling to have leftovers to make more tacos the next day.

Peanut butter

There is no good satay sauce without peanut butter! The peanut butter does two things in this recipe: 1) It brings a wonderful nuttiness and a toasty flavor. 2) It helps thicken the sauce. You won’t need to use any cornstarch or flour to get a thick curry sauce. It’s peanut butter magic!

I recommend using salted peanut butter. If using unsalted peanut butter, add an extra pinch of salt to the sauce.

Shallots, garlic, and lemongrass

When it comes to the aromatics, I use a combination of shallot, garlic, and lemongrass. The first two give the sauce pungent and complex flavors, while the lemongrass imparts a citrusy, almost minty aroma.

Use the white bottom part of the stalk (about 1 inch). You can use the lemongrass leftovers to make this peach, orange, and lemongrass tea or lemongrass-infused water.

Substitute: If you don’t have lemongrass on hand, feel free to use about 1 tablespoon of freshly grated ginger. The taste will be different, but it will taste great!

Lime juice

A spoonful of fresh lime juice gives the curry sauce a hint of sourness and a delicate zestiness.

Substitute: You can replace the lime juice with tamarind juice (I have a recipe for tamarind juice here).

Sesame oil

I use toasted sesame oil to sauté the mushrooms. This imparts them a super delicious toasted, almost nutty flavor.

Sugar

I love my curries with a hint of sweetness, especially when that curry is spicy and slightly sour, so I made no exception here. The addition of sugar helps balance the overall flavor.

On top of that, since the sauce is inspired by Indonesian curry sauce, it’s not abnormal to use sugar as a seasoning component.

Any type of sugar will work in this recipe. I personally like to use coconut sugar to keep the sauce refined sugar-free, but maple syrup, agave syrup, or even light brown sugar will work.

Spices

Instead of relying on pre-made curry mix, which can vary a lot depending on the brand, I use a few specific ground spices: turmeric, cumin, chili, and coriander.

Chili powder: Do not confuse chili powder with chile powder. You want to use CHILI powder, which is a spice blend that usually consists of chili powder, cumin, and oregano. Do not use chile powder, which is 100% ground chile peppers.

Tortillas

You can use wheat flour or corn tortillas. I do believe that flour tortillas taste superior, as they allow the flavor of the filling to shine more, but that is just my preference.

The mushroom filling of this recipe is enough to fill about four 5-inch (13 cm) tacos or two larger 8-inch (20 cm) ones.

🥣 How to Make It

1. Make the sauce

1. Blend the sauce ingredients. To a blender, add the full-fat coconut milk, peanut butter, lime juice, shallot, garlic, lemongrass, spices, coconut sugar, and salt. Blend on high speed for about 20 seconds, or until smooth. Taste and adjust saltiness and sweetness to your liking.

2. Prepare the mushrooms

1. Slice the mushrooms. Clean the mushrooms and pat them dry. Cut off their feet and slice them into quarters (or slices, it doesn’t really matter).

2. Sauté. Heat the sesame oil in a large non-stick skillet over medium heat. Once hot, add the mushrooms and sautée for 3-5 minutes or until the mushrooms are tender.
3. Add the sauce and let simmer. Pour in the curry sauce and toss to coat the mushrooms with the sauce. Let simmer for another 5 minutes.

3. Assemble

1. Warm the taco shells or tortillas. Warm the tortillas in a large non-stick pan for a few seconds over medium heat. Alternatively, you can slightly char the tortillas over an open flame.
2. Assemble. Fill the tacos with the saucy mushrooms, adding more or less sauce to your liking. Top with fresh cilantro or basil, sliced avocado, and thinly sliced red cabbage for crunchiness!

🔥 Variations

Use a mix of mushrooms and other veggies.

While I went with just mushrooms to keep things simple, feel free to use a mix of mushrooms and different veggies. You can, for example, add spinach, zucchini, pak choy, or bell peppers!

If you plan on using vegetables that take a bit longer to cook (such as carrots, broccoli, eggplant, etc), add them before the mushrooms and sauté until tender. Then, add the mushrooms and cook for another 3-5 minutes.

Add protein.

For heartier tacos, I like to add some diced tofu or shredded vegan chicken to the filling. Soy curls, tempeh, or seitan are also great options!

Make it spicier.

Looking for extra-spicy tacos? Add a tablespoon of chili paste, sweet chili sauce, or sriracha to the curry sauce.

💬 FAQ

I know it might seem unconventional to put curried mushrooms in a tortilla, but I highly suggest giving it a try! These tacos are saucy, packed with complex flavors, and so easy to make!

🌮 More Mexican-Inspired Recipes

Vegan Pulled Jackfruit Tacos

Easy Heartwarming Buckwheat Chili

Vegan Enchilada Casserole

Vegan Gluten-Free Churros

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