Shitake Mushroom & Lentil Asian Tacos
Cuisine: Fusion | Course Type: Main Courses
kfranzetta from San Francisco, CA
Yum! These tacos are so delicious. The sauce is a bit on the garlicky side, so next time I might cut back to one or two cloves of garlic. The coconut oil adds such a nice flavor to the lentils and mushrooms. Definitely use coconut oil if you have it.
Queezle_Sister from Salt Lake City, UT
A symphony of flavors, and for me, it really worked!
The highlight here is the sauce - which includes garlic, honey, soy sauce, red pepper flakes, orange juice, rice wine vinegar, a lot of basil and cilantro, and sesame oil. It was like a very sexed up pesto.
The main filling for the tacos is a lentil-mushroom-onion combination sautéed in coconut oil.. I deviated a bit by adding corn and red bell pepper. It was a nice tasting mix.
The tacos were made with corn tortillas, avocado, shredded carrots, the lentil-mushroom filling, lettuce (microgreens were called for), and the sauce. Oh that sauce - did I tell you how amazing it is?
I started with a bag of dry lentils, and cooked them up with my pressure cooker. It took me a bit more than an hour.
Did I mention how good that sauce is? I'm lucky to have some left over, and I think it would be good on anything - scambled eggs or gilled cheese, or...
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