These mushrooms are a celebration of nature's umami bounty. Smoky, spicy, and perfectly charred, this taco base invites you to savor the rich, layered flavors and reconsider everything you thought you knew about plant-based cooking.←Back to Taco Base Recipes
16 oz cremini mushrooms
2 tbsp avocado oil
2 whole chipotle peppers in adobo sauce
3 cloves garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp lime juice
1 tbsp soy sauce
Roughly chop the mushrooms into small, bite-sized pieces—imagine them as little morsels of smoky, spicy joy.
Heat the avocado oil in a large skillet over medium heat until it begins to shimmer.
Add the mushrooms to the skillet, letting them sauté until they release their natural juices and start to brown—around 7–10 minutes. Resist the urge to stir too often; they need time to develop a deep, caramelized flavor.
While the mushrooms work their magic, finely mince the garlic and chipotle peppers.
Add the garlic, chipotle peppers, ground cumin, and smoked paprika to the skillet. Stir for about a minute until the fragrance transforms your kitchen into a smoky spice sanctuary.
Drizzle in the lime juice and soy sauce. Stir everything together, ensuring the mushrooms are fully coated in their flavorful glaze. Let it cook for 2 more minutes, giving the ingredients a moment to harmonize.
Remove the skillet from heat and take a moment to admire your creation. Serve warm and let the earthy, spicy goodness shine.
Chef's Notes
Mushrooms thrive on high heat and patience. Let them brown undisturbed before stirring to unlock their full umami potential. And don't rush the chipotle peppers. Toast them gently in the skillet to deepen their smoky heat. These small moments of care make all the difference.
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