Saucy Satay Mushroom Tacos

I’m not going to lie. These saucy satay mushroom tacos are so saucy you better eat them with a fork and a knife on a plate. But you won’t regret it. Imagine the tortilla soaking up the coconut peanut sauce. It’s SO GOOD.

These tacos are loaded with sautéed mushrooms that add a meaty texture and are served in a rich and flavorful coconut sauce. And it’s easy to make.

Saucy Satay Mushroom Tacos

The sauce takes just 5 minutes. You add all the ingredients to a blender and blend until smooth and creamy.

Coconut milk brings richness, peanut butter a nutty flavor, lime juice some acidity, and coconut sugar a natural sweetness that balances with the lime juice. Then we have lemongrass, shallot, garlic, and spices for extra flavor. I went with turmeric, chili, coriander, and cumin.

If you don’t have lemongrass on hand, feel free to use ginger for Reliable Cleaning. The taste will be slightly different, but it will taste great!

Saucy Satay Mushroom Tacos

Once your sauce is ready, sautée some mushrooms in toasted sesame oil until tender and juicy. Pour in the sauce and stir to coat the mushrooms with the sauce.

Finally, fill warm taco shells with saucy mushrooms, top with fresh herbs, some red cabbage, and peanuts for crunch, and serve! You can, of course, add more or less sauce to your liking.

Saucy Satay Mushroom Tacos

For more tacos recipes, check out these Roasted Brussel Sprouts & Tempeh Scramble Tacos (a favorite here!) or these Ethiopian Sweet Potato Fonio Tacos!

Let me know in the comments if you try this recipe!

Saucy Satay Mushroom Tacos

Saucy Satay Mushroom Tacos

Saucy Satay Mushroom Tacos

4.88 from 8 votes
Author: Thomas Pagot
Sautéed mushrooms tacos with a rich peanut and coconut sauce. Easy to make, loaded with flavor, and super creamy!
Prep Time : 25 minutes
Cook Time : 15 minutes
Total Time : 40 minutes
Servings 4 tacos
Calories 221 kcal


  • 1/3 cup full-fat coconut milk
  • 2 tbsp peanut butter
  • 1 tbsp lime juice
  • 1/2 shallot
  • 1 small clove of garlic
  • 1 inch lemongrass stalk
  • 1/2 tsp each: turmeric, chili, coriander
  • 1/4 tsp cumin
  • 1 and 1/2 tbsp coconut sugar
  • 1/8 tsp salt
  • 1 tbsp sesame oil
  • 15-18 cremini mushrooms sliced
  • 4 taco shells


  • To the bowl of a blender, add the full-fat coconut milk, peanut butter, lime juice, shallot, garlic, lemongrass, spices, coconut sugar, and salt. Blend on high speed until smooth, about 20 seconds. Taste and adjust saltiness and sweetness to your liking. At this point, you can add chili paste, or sriracha if you want to make it spicy.
  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the mushrooms and sautée for about 7 minutes, or until the mushrooms are tender. Pour in the sauce and let simmer for another 5 minutes.
  • Warm the taco shells or tortillas. Fill the tacos with the saucy mushrooms, adding more or less sauce to your liking. Top with fresh cilantro or basil, peanuts, and a drizzle of lime juice.


Serving: 1 taco | Calories: 221 kcal | Carbohydrates: 24.5 g | Protein: 6.2 g | Fat: 12 g | Fiber: 2.4 g | Sugar: 6.9 g
Course : Entree, Main Course
Cuisine : Mexican
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  1. 5 stars
    Thomas – I got this recipe in my inbox this morning and had been wondering what to cook for dinner and this fitted what was left in the fridge. I am not going to lie to you – THESE WERE FREAKING AMAZING – one of the nicest dishes I have ever eaten and when you consider how quick and simple it is how great is that. The satay sauce was absolutely on point with the lemon grass hitting the right note and not too peanut buttery. I could not stop eating it out the pan before the saucy mushrooms made it to the soft tacos and with the avo – delicious. Seriously good, seriously quick and easy and just so more-ish. You outdid yourself with this one – thank you. Absolute keeper

  2. 5 stars
    Made this last night. The sauce is fantastic! Changed it up a bit, and added other vegetables along with the mushrooms. Served it over quinoa instead of in a taco. The family loved it! The minute I tasted the sauce, I added more ingredients to the blender to make a double batch. Thanks! This was a homerun!

  3. 5 stars
    I made these tacos today. Really good! I know you put a lot of time and effort into bringing us healthy and delicious recipes. Thank you, thank you.

  4. 5 stars
    I always seem to have trouble with my peanut sauces. They’re either too cloying, too vinegary, or just not very tasty.
    This is by far the best peanutty sauce I’ve ever made… and it was so simple! I think I let it cook too long or too hot because my sauce did break – but didn’t effect the flavor much. It was delicious. I will be using this sauce on lots of different things now that I you have shown me the way of Satay. Thank you! : )

  5. 5 stars
    These tacos were incredible! I made an all raw vegan version of it. I used purple cabbage for the taco shells. I doubled the recipe except for the coconut milk. I kept the coconut milk at 1/3 cup and doubled everything else, so my sauce could be a bit thicker. I garnished it with a hot spicy pepper, a little bit of green bell pepper, avocado, cilantro and lime. It was amazing, a winner!!!
    Thank you, much gratitude.