If you think tacos need meat, this list will change your mind. Mushroom tacos—tacos de hongos—are a staple of Mexican cooking, especially in central Mexico, where wild mushrooms are celebrated each rainy season. This list covers ten distinct ways to make them, from quick weeknight versions to slow-cooked, deeply flavored ones. Whether you’re a vegetarian looking for a hearty filling or a carnivore curious about a meatless Monday, these recipes deliver real flavor and texture.
Classic Sautéed with Epazote
The simplest version is often the best: mushrooms sautéed with garlic, onion, and fresh epazote. Epazote is a Mexican herb with a pungent, slightly medicinal aroma that pairs uniquely with mushrooms. Use a mix of wild or cultivated mushrooms, slice them thick, and cook over high heat until they release their liquid and then brown. Serve on warm corn tortillas with a squeeze of lime and crumbled queso fresco.
With Rajas and Cream
This version adds roasted poblano strips (rajas) and a splash of Mexican crema to the sautéed mushrooms. The smoky, mild heat of the poblanos contrasts with the earthy mushrooms, and the cream ties it all together. It’s rich but not heavy, and it’s especially good on flour tortillas if you want a softer bite. Top with a little white onion and cilantro for freshness.
Mushroom Al Pastor
Al pastor usually means pork, but mushrooms take on the same marinade brilliantly. The key is achiote paste, guajillo chiles, pineapple, and a touch of vinegar. Marinate thick mushroom caps—portobello or king oyster work well—for at least an hour, then grill or roast until charred at the edges. Slice and serve with a small piece of grilled pineapple, onion, and cilantro.
Baja-Style Beer-Battered
For a crispy, indulgent taco, coat mushroom strips in a light beer batter and fry until golden. Use oyster mushrooms or king oyster mushrooms, which have a meaty texture that holds up to frying. Serve in corn tortillas with a crunchy cabbage slaw, a drizzle of crema or vegan mayo, and a squeeze of lime. This is a great way to get that fish-taco feel without the fish.
With Black Beans and Oaxaca Cheese
This is a hearty, satisfying combo: sautéed mushrooms mixed with creamy black beans and melted Oaxaca cheese. The beans add protein and a smooth texture, while the cheese pulls everything together. Warm the tortillas well, fill generously, and fold like a quesadilla taco. A spoonful of salsa roja on top cuts through the richness.
Grilled Portobello with Chipotle
Portobello caps are meaty and substantial, perfect for grilling. Marinate them in a smoky chipotle adobo sauce with lime and garlic, then grill until tender and slightly charred. Slice into strips and serve with a simple pico de gallo and avocado. The chipotle gives a nice kick, and the portobello’s texture satisfies even the most committed carnivore.
With Squash Blossoms and Corn
When summer hits, this taco is a must. Sauté mushrooms with fresh corn kernels and squash blossoms (flor de calabaza) until just wilted. The corn adds sweetness, the blossoms add a delicate, slightly floral note, and the mushrooms bring earthiness. This is a light, seasonal taco that tastes like a farmers’ market. Use a soft corn tortilla and finish with crumbled cotija cheese.
Mushroom Carnitas
Carnitas are traditionally pork confit, but mushrooms can be cooked low and slow in a seasoned broth until they absorb all the flavor. Use a mix of mushrooms, like shiitake and cremini, and simmer them in a broth with orange peel, garlic, and Mexican oregano. After the liquid reduces, let them crisp up in their own fat or a little oil. The result is tender, rich, and surprisingly carnitas-like.
With Avocado and Salsa Verde
Sometimes you just want something fresh and quick. Sauté mushrooms with garlic and a pinch of salt, then pile them into tortillas with thick slices of avocado and a spoonful of tangy salsa verde. The creamy avocado balances the earthy mushrooms, and the salsa adds brightness. This is a five-minute taco that’s perfect for a lazy lunch.
Mushroom and Potato
This is a rustic, filling taco that’s common in home cooking. Dice potatoes and mushrooms, then cook them with onion, garlic, and a bit of guajillo chile until the potatoes are tender and the mushrooms are browned. The combination is comforting and cheap, and it’s even better with a drizzle of hot sauce. Serve on warm corn tortillas with a handful of fresh cilantro.
How to Choose
The best mushroom taco depends on your mood and what you have on hand. If you want something fast and simple, go for the classic sautéed version. If you’re craving texture, try the beer-battered or the al pastor. For a special occasion, the carnitas or the grilled portobello are impressive. Also consider the mushrooms themselves: delicate varieties like enoki or shimeji are better for quick sautés, while portobello and king oyster hold up to grilling and frying. Always cook mushrooms until they release their water and then brown—that’s where the flavor is.
Frequently Asked Questions
What are the best mushrooms for tacos? A mix of cremini and shiitake is great for flavor, portobello for meatiness, and oyster for frying. Each brings a different texture, so choose based on your recipe.
Do I need to wash mushrooms? It’s fine to rinse them quickly, but pat them dry immediately. Mushrooms are like sponges; if you soak them, they’ll steam instead of brown. A dry brush is even better.
Can I make mushroom tacos ahead of time? Yes, but they’re best fresh. You can cook the filling a day ahead and reheat it gently, but the texture will soften. Fried mushrooms are best eaten immediately.
Are mushroom tacos healthy? Generally, yes. Mushrooms are low in calories and high in fiber and B vitamins. The toppings and cooking method matter—frying adds fat, but you can control that at home.
What do I serve with mushroom tacos? A simple salsa, lime wedges, and a crunchy slaw are all you need. For a full meal, add rice and beans or a simple salad.
Can I use dried mushrooms? Yes, but rehydrate them first in hot water for about twenty minutes. Use the soaking liquid in the cooking for extra flavor. Fresh are still best for texture.
Final Thoughts
Mushroom tacos are versatile, delicious, and proof that you don’t need meat to make a great taco. Whether you stick to the classic sautéed version or venture into beer-battered territory, you’ll find plenty of ways to enjoy hongos. Start with what you have, experiment with different mushrooms and salsas, and make them your own.