Black Garlic and Shiitake Mushroom Tacos with Lime Crema

Spice up your meatless Mondays or taco Tuesdays with this umami flavour-packed shiitake mushroom and black garlic recipe option. A quick and satisfying meal option for those busy weeknights.

Shiitake mushrooms not only have a rich, meaty flavour, they are a great source of fibre, vitamin B and minerals. An all-round amazing mushroom to add into the menu mix.

Black Garlic and Shiitake Mushroom Tacos with Lime Crema

Lime Crema

• ¾ cup sour cream

• Zest and juice from one lime

Combine ingredients in a small bowl and set aside until ready to serve.

Taco Filling

• Dozen shiitake mushrooms, cleaned with stems removed and sliced (makes four tacos)

• 3 cloves black garlic, minced

• 1 tbsp oil

• ¼ tsp garlic salt

• 1 tsp Worcestershire sauce

• 1 tsp coriander seeds crushed with pestle and mortar, or ½ tsp ground coriander

• Juice from ½ lime

• Salt and pepper to taste

• Taco shell of your preference (corn, flour or mix)

• Veggies fillings of your choice. I love shredded red cabbage for the perfect crunch, a little sliced jalapeño for some heat, and fresh cilantro.

In a large pan, on medium heat, add oil until hot. Sauté shiitake mushrooms for 2 minutes. Add in garlic and sauté for another 2 minutes. Season mushrooms with lime juice, Worcestershire sauce, garlic salt and crushed coriander seeds. Sauté mushrooms for another 1-2 minutes until tender. Taste, and adjust seasoning with salt and pepper as needed.

Assemble tacos with mushrooms, cabbage, cilantro and sliced jalapeños, if using. Serve with lime crema.