The Recipes

Mushroom Tacos

My friend, Cathy, and I love to go to Oyamel here in D.C. for lunch - a few tacos a piece, and this time we split this awesome raw squash salad that I'm making on Thursday.  Just a way to bring restaurant cooking home.  Of course, I took some liberties here with these "tacos" by using pieces of radicchio instead of tortillas.  Feel free to go the more traditional route.

Mushroom Tacos

Serves: 1     Time: 15 minutes     Difficulty: Easy as pie!


- 5 radicchio leaves

- 1 1/2 c. mushrooms

- 1/2 T. cumin

- 1/2 tsp. Mexican oregano

- 1/4 c. diced tomatoes

- 1/4 c. vegetable stock (feel free to use chicken)

- 1 T. of vegan cream cheese, or use regular or heavy cream 

- 1 scallion, chopped

- salt, pepper, oil


Heat 1 T. of oil in a pan.  Add the sliced mushrooms and let them carmelize, stirring a few times, then add the cumin and Mexican oregano.  Season with salt and pepper.

Add in the stock and let the mixture simmer for 5 minutes, then stir in the cream element.

Spoon the mixture into the radicchio leaves and top with the tomatoes.  Season the tomatoes lightly with salt.  Finish with the scallions.

Note: Take liberty with your garnishes here!  Cilantro, pico de gallo, or avocado would be great.