This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!
Holy delicious. These mushroom hazelnut tacos were PURE GOLD and I fully plan on eating these on a regular basis. The mushrooms are cooked in Pacific Foods Organic Beef Broth (alllll the flavor!!), then get some crunchy fresh hazelnuts thrown in at the last minute. They stay crunchy and give these tacos some structure! Top with the usual (for me) suspects: kale, goat cheese, and a quick (improvised) avocado crema. Helloooo delicious dinner!
I debated on how to cook the mushrooms for these, so I'd be curious to hear your opinions (especially if you try the recipe!): I pulsed the mushrooms in our food processor so they were in small chunks — nothing too tiny, but not very big either. Then I put them in a large skillet and cooked them with the beef broth from the beginning. They, of course, released all of their liquid, which I then cooked down until they weren't sopping wet. Should I have cooked the mushrooms first without the broth, let the liquid evaporate (or poured it off?), and then added the broth? I'm going for maximum broth absorption here, and am admittedly not an expert mushroom-cooker. I mean, I cook them often and I always find them delicious, but ... I'm no mushroom scientist.
Pro tip with these delicious morsels: they make great leftovers. Also, if you're feeling fancy, I bet these would be incredible with shiitake mushrooms!!
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Mushroom Hazelnut Tacos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3-4 servings 1x
Description
Mushroom hazelnut tacos have goat cheese, kale, avocado crema, and make a delicious vegetable-centric meal. Cook the mushrooms in broth for a tasty, easy dinner!
Ingredients
- 1.5 lbs crimini mushrooms
- 1 Tbsp olive oil
- 1.5 cups Pacific Food Organic Beef Broth
- 1 tsp salt, divided
- ¼ cup plain Greek yogurt
- 1 avocado
- 2 Tbsp fresh lime juice
- ½ cup chopped cilantro, divided
- 3 cups chopped kale
- 1 cup fresh hazelnuts, roughly chopped
- 4oz chevre
- 12 small tortillas
Instructions
- Chop the mushrooms into small (pea-sized) pieces. I used my food processor for this.
- In a large skillet over medium heat, add the olive oil and chopped mushrooms. Stir, then add the Pacific Foods Organic Beef Broth. Bring to a simmer, add ½ teaspoon salt, and let cook, stirring occasionally, until almost all of the liquid has cooked off (10 minutes).
- While the mushrooms are cooking, make the avocado crema by combining the Greek yogurt, avocado, lime juice, ½ teaspoon salt, and ¼ cup cilantro in a food processor or blender. Process until smooth, adding a few tablespoons of water if needed to reach your desired consistency. Set aside.
- To prepare the kale, remove the ribs and chop the leaves into small pieces. Use your hands to massage and squeeze the entire bunch until it softens slightly. Set aside.
- When nearly all of the liquid has cooked off of the mushrooms, add the chopped hazelnuts. Stir, and let the remaining liquid cook off before removing from the heat. Taste and add salt as needed.
- To assemble the tacos layer the mushroom mix with kale, crema, and chevre on top of a tortilla. Garnish with your remaining cilantro, and enjoy!
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