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Mushroom Tacos

Mushroom Tacos

Preparation time: 25 minutes  | Cooking time: 20 minutes | Serves: 4 - 6


4 tsp Mexican spices

300g mushrooms

100g unsalted walnuts

1 small onion, diced

4 garlic cloves, crushed

2 tbsp Curious Farmer Smoked Tomato Ketchup (or 1 tbsp of tomato puree)

2 tsp soy sauce 

1 lime, juiced

Requires a food processor


Soak the walnuts in warm water for 20 minutes to soften. Pulse the walnuts and mushrooms in a food processor until they have the consistency of breadcrumbs.

In the meantime heat a splash of oil in a heavy saucepan over a medium heat. Fry the onions for 8 - 10 minutes until softened. Add the garlic and cook for 30 seconds.

Add the walnut / mushroom mixture, smoked tomato ketchup (or puree), soy sauce, Mexican spices, 50ml of water and a squeeze of lime.

Cook the mixture for 8 - 10 minutes until it starts to brown. Season with salt and pepper and another squeeze of lime if required. 

SERVING SUGGESTIONS: Serve with salsa in a warmed corn tortilla wrap

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