Saucy Satay Mushroom Tacos
These satay mushroom tacos are not your traditional tacos! They are loaded with meaty mushrooms simmered in a buttery satay sauce. Infused with coconut milk, peanut butter, lemongrass, and spices, they are superbly seasoned and so easy to make!
Ingredients
- 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 quartered
- 4 5-inch tortillas
Instructions
- 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 at high speed for about 20 seconds or until smooth. Taste and adjust saltiness and sweetness to your liking.
- 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).
- 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.
- 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. Remove from the heat.
- 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.
- 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!
- The mushroom filling can be stored for up to 3 days in the refrigerator.
Notes
Adjust the spiciness.
Since not all chili powders are equal, I highly recommend starting with only 1/4 teaspoon of chili powder and adding more to taste.Use a blender.
I have tried making the sauce in both a food processor and a blender. I don't recommend using a food processor, as it won't fully blend the lemongrass stalk and will result in a gritty texture. The blender, on the other hand, yields a much superior texture: it's smoother, and all of the aromatics are fully blended.Nutrition
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