Asian Tacos? You aren’t reading this wrong! This innovative recipe juxtaposes two cuisines for a delicious take on miso-mushroom stirfry. Shitake mushrooms are a great source of iron, and studies have shown they are also excellent for cardiovascular and heart health! Stop by Nature’s Corner for all of your fresh, organic produce, shitake mushrooms and sweet pea shoots! If asian tacos sound a little too “wacky” for you, give these a try wrapped in organic rice paper or as a salad.
Shitake Mushroom & Lentil Asian Tacos (serves 2)
// miso herb sauce //
3 garlic cloves
2 Tbsp. white or yellow miso
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of red pepper flakes
3 Tbsp. orange juice
1/4 cup rice vinegar
2 packed cups basil leaves
1 packed cup cilantro
3 Tbsp. toasted sesame oil
1 1/2 Tbsp. extra virgin coconut oil, divided
half of a yellow onion, diced
6 oz. shitake mushrooms (halve any large ones)
3/4 cup cooked lentils
2 tsp. apple cider vinegar
sea salt + pepper
small tortillas
1-2 super ripe avocados
3/4 cup fresh grated carrots
sweetpea shoots, for garnish
For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.
Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.
For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don’t be shy, it’s all the gusto here) and top with the sweetpea shoots. Enjoy warm.
from sproutedkitchen.com
