Dive deep into the woods with this topping, where earthy mushrooms meet the toasty nuttiness of walnuts and the umami kick of soy sauce. It's like nature herself topped your taco!←Back to Taco Topping Recipes
1 cup mushrooms, finely diced
1 cup walnuts, finely chopped
2 tablespoons soy sauce
2 cloves garlic
2 tablespoons olive oil
1 tablespoon lemon juice
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Toss in the diced mushrooms and cook until they release their moisture and turn golden, about 5-7 minutes.
Stir in the chopped toasted walnuts and soy sauce, cooking for another 2 minutes to let the flavors meld.
Finish with a splash of lemon juice for brightness, and stir well. Remove from heat and let cool slightly before serving.
Chef's Notes
Mojo traditionally refers to Cuban and Canary Islands sauces built on garlic and citrus, but this version takes the concept into the forest with earthy mushrooms and toasted walnuts. The mushroom selection matters: cremini (also called baby bella) have more depth than white buttons, and a mix that includes shiitakes adds umami complexity. Whatever you choose, don't wash them under running water or they'll absorb liquid and steam instead of sear. A damp paper towel wipes off any dirt perfectly well. Cook mushrooms in a single layer in a hot pan without crowding, and don't stir constantly. They need contact time with the hot surface to develop those golden-brown caramelized edges. Crowding causes steaming, which creates sad, gray, watery mushrooms that have given up on their dreams. Toast the walnuts in a dry skillet over medium heat, shaking occasionally, until they smell nutty and have darkened slightly. Raw walnuts taste flat; toasted walnuts taste like intention. The soy sauce isn't just for salt; it's glutamic acid delivering pure umami that makes everything taste more intensely of itself. A drizzle of truffle oil adds luxury (use it sparingly or it overwhelms), while smoked paprika tilts the whole thing toward campfire warmth. Pimentón de la Vera from Spain is the gold standard. This topping is particularly excellent on vegetarian tacos where it provides the meaty, savory depth that people don't know they're missing. Fungi have been trying to tell us something for millennia. This mojo is one possible interpretation.
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