Introduction

These shimeji tacos are a flavorful twist on classic tacos, combining tender brown shimeji mushrooms with creamy avocado, tangy pickled onions and a rich homemade vegan dip. The mushrooms are seasoned with roasted shiitake miso and BBQ sauce, creating a savory filling with plenty of umami. Finished with fresh coriander and served in crisp taco shells, this mushroom taco recipe is a creative way to enjoy shimeji mushrooms in a quick, plant-based meal.

Recipe at a Glance

• Recipe: Shimeji Tacos
• Serves: 2–3
• Prep Time: 25 minutes
• Assembly Time: 10 minutes
• Total Time: 35 minutes
• Course: Main Course / Snack
• Cuisine: Fusion
• Main Ingredient: Brown Shimeji Mushrooms

Ingredients

Taco Shell - 6

For ShimejiCooking Oil - 1 tsp

Brown Shimeji - a bunch

Salt - a pinch

Roasted Shiitake Miso - 1 tsp

BBQ Sauce - 1 tsp

For Onions

Onions, Sliced - 1 pc

Lemon, Juiced - 2 pc

For Assembly

Coriander, Thick cut - a bunch

Avocado - 1 pc

For Dip

Oil - 2 tsp

Dried Red Chillies - 2 pc

Onion, thinly sliced - 1 pc

Beetroot, peeled and sliced - ½ pc

Roasted Shitake Mizo - 1 tsp

BBQ Sauce - 1 tsp

Dark Chocolate - ¼ cup

Curry Powder - ¼ tsp

Method

Heat oil in a pan. Add brown shimeji mushrooms and sauté until soft and tender. Season with a pinch of salt. Stir in roasted shiitake miso and BBQ sauce and cook until fragrant. Let the mushrooms dry and set aside.

Place the onions in a bowl. Squeeze fresh lemon juice over the onions, toss to coat, and set aside to pickle slightly.

Dip Preparation 

Heat oil in a pan, add dried red chilies, and let them cook until they release a vibrant colour. Add the onions and sauté until golden brown.

Add beetroot with a splash of water and cook until the beetroot softens. This will take around 4 to 5 minutes. Season with salt, roasted shiitake miso, and BBQ sauce. Reduce the heat to low.

Add dark chocolate to the mixture and let it melt. Finish with curry powder, cool the mixture, and blend it into a smooth dip.

Taco Assembly

Prepare the fresh coriander leaves and slice the avocado, setting them aside for the filling. 

Fill each taco shell with avocado slices, a spoonful of the dip, sautéed mushrooms, and pickled onions.

Garnish with a slice of avocado and fresh coriander.

Serve the tacos with the vegan dip on the side.

FAQ

What are shimeji tacos?

Shimeji tacos are tacos filled with cooked shimeji mushrooms and toppings such as avocado, pickled onions and fresh coriander. They offer a savory, umami-rich alternative to traditional taco fillings.

Can I make shimeji tacos vegan?

Yes. This recipe can be made vegan by ensuring that the taco shells, BBQ sauce, miso and dark chocolate used are suitable for a vegan diet.

What mushrooms can I use instead of shimeji mushrooms?

You can substitute shimeji mushrooms with oyster, shiitake or button mushrooms. The texture and flavor will vary depending on the mushroom used.

How do you cook shimeji mushrooms for tacos?

Trim the base of the shimeji cluster, separate the mushrooms and sauté them in a little oil until tender. Season them with salt and your preferred sauces or seasonings.

What toppings go well with mushroom tacos?

Avocado, pickled onions, coriander, salsa, lime, cabbage and spicy sauces all pair well with mushroom tacos.