Chipotle Mushroom Walnut Tacos

This easy vegetarian mushroom walnut taco recipe is one of my go-to favorites to cook when I'm working as a private chef in Vermont.

Made with chopped mushrooms, walnuts, and a spicy chipotle seasoning, it's super savory and satisfying.

It's a great easy meatless dinner recipe that can be served on its own or along with a meat or seafood taco recipe when entertaining guests.


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Chipotle Mushroom Walnut Tacos
Serves 4


Ingredients
3 pints cremini button mushrooms (aka “baby bello”)
3 tablespoons butter (use olive oil to make the recipe vegan)
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
2 cups walnuts, pistachios, or other nuts
1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce (from the chipotle can)
1/2 teaspoon liquid smoke (optional)
1 28oz can crushed tomatoes
1 tablespoon smoked Spanish paprika

To assemble:
Soft corn tortillas
Greek-style yogurt
Fresh scallions, minced
Queso blanco

Directions
Chop the mushrooms roughly into small pieces (can also chop in the food processor). Set aside.

Heat the butter and olive oil in a medium skillet over medium heat. Add the diced onions and sauté until soft, about 2-3 minutes. Add the pistachios, mushrooms, and chipotle pepper and let cook for 3-5 minutes or until the mushrooms cook down and are tender. Add the adobo sauce,  liquid smoke, tomatoes, and Spanish paprika. (If necessary, add a bit more olive oil or water to create a sauce.) Let cook down slightly. Season to taste with Kosher salt and black pepper.

To assemble, heat the warm tortillas on a skillet. Top with yogurt and the mushroom filling. Sprinkle on scallions and crumbled queso blanco. Serve immediately.

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