Chimichurri Mushroom Steak Tacos Recipe

Name: Chimichurri Mushroom Steak Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400 grams shimeji, oyster, pearl or lion’s mane mushrooms (or a mixed medley); Sea salt and black pepper, to season; [Pickled Red Onion:]; 1 small red onion, thinly sliced; 185 milliliters white vinegar; 2 tablespoons granulated sugar; 1 teaspoon sea salt; [Chimichurri Sauce:]; 4 garlic cloves, smashed and peeled; 1 long red chilli, chopped; 1 teaspoon coarse sea salt; 125 milliliters olive oil; 2 teaspoons lemon juice; 1/2 cup flat-leaf parsley, finely chopped; 2 tablespoons chives, finely chopped; 1 tablespoon dried oregano; Black pepper, to season; [To Serve:]; 8 small corn tortillas; 1 avocado, sliced; 1 fresh jalapeno, thinly sliced; Coriander leaves, to serve; Lime wedges, to serve

Gluten-free option

Soy-free option

Nut-free option

Freshly Picked

Comfort food

Entertaining

Main meals

Gluten-free option

Soy-free option

Nut-free option

Freshly Picked

Comfort food

Entertaining

Main meals

Compressed mushrooms make for a super meaty filling here that will do your Taco Tuesdays justice. A zesty chimichurri sauce brings it all together beautifully for another 10/10 dish from cookbook author and plant-based extraordinaire, Zacchary Bird.

You will need

Serves 2

400 grams shimeji, oyster, pearl or lion’s mane mushrooms (or a mixed medley)
Sea salt and black pepper, to season

Pickled Red Onion:

1 small red onion, thinly sliced
185 milliliters white vinegar
2 tablespoons granulated sugar
1 teaspoon sea salt

Chimichurri Sauce:

4 garlic cloves, smashed and peeled
1 long red chilli, chopped
1 teaspoon coarse sea salt
125 milliliters olive oil
2 teaspoons lemon juice
1/2 cup flat-leaf parsley, finely chopped
2 tablespoons chives, finely chopped
1 tablespoon dried oregano
Black pepper, to season

To Serve:

8 small corn tortillas
1 avocado, sliced
1 fresh jalapeno, thinly sliced
Coriander leaves, to serve
Lime wedges, to serve

Recipe: Zacchary Bird

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Directions

10 mins to prep

30 mins to cook

Step 1

To make the pickled red onion, place the onion in a clean jar. Place the vinegar, sugar, salt and 125 milliliters of water in a saucepan and bring to the boil. Once the sugar has dissolved, pour the vinegar mixture into the jar. Set aside for 1 hour to pickle.
Step 2

To make the chimichurri sauce, mash the garlic, chilli and coarse sea salt using a mortar and pestle. Mix in the remaining ingredients to complete the chimichurri.
Step 3

Grab a large saucepan and place over medium heat. Add the mushrooms and press them down firmly, with the base of a smaller saucepan. Crack salt and pepper over the mushrooms, then press down again to flatten. They may emit a screaming noise. Don’t worry! They’re just very cross with you, but will soon get over it.
Step 4

Baste heartily with the chimichurri and cook, pressing occasionally and basting frequently, for 10 minutes until beginning to char. Flip them as needed to char them evenly on both sides. Remove from heat and use a fork to break up if needed.
Step 5

Microwave the tortillas under a damp cloth in 30–second bursts on High until warmed.
Step 6

Divide the flattened mushroom among the tortillas and drizzle a little chimichurri sauce on top. Add the avocado, slices of pickled onion, jalapeño, and coriander if you’re into it. Serve with the lime wedges on the side, or squeeze straight over as desired. Dig in and enjoy!