This Mushroom Breakfast and Papas taco recipe is great when you have an extra 15-minutes in the morning to treat yourself. There’s something special about using up extra mushrooms in all the ways, especially when rolled up in soft flour tortillas for a breakfast to start your day.
Sprinkle them with any of your favorite garnishes. Our favorite is diced avocado and cilantro for all the earthy flavor.
What Makes this Recipe so Good
Porque los hongos son para comer. Mushrooms are earthy in flavor and sometimes when a craving kicks in, your body is actually requesting those nutrients and minerals. Paying attention to cravings is important, and equally delicious!
Grilled mushrooms are versatile in that they can be eaten in the many ways consumed by various cultures. Grilled vegetable medleys of your choice make a good Breakfast, especially with local fresh produce.
Try them in flour tortillas as breakfast tacos, they never disappoint!
Ingredients in Mushroom Breakfast Tacos
Grocery Quick List: cremini mushrooms, potato, oil, sea salt, and garlic (or ground garlic powder).
- 2 large Mushroom caps
- 1 Potato, medium in size
- 1 garlic clove whole
- Sprinkle of onion powder
- Kosher salt or sea salt
- 3 Flour tortillas
- Chili Oil, 1/4 tsp
- EVOO, 1 tbsp
Toppings: ripe avocado, salsa, and on-hand herbs of choice.
Ingredient Notes / Variations
- Mushrooms – Cremini because a meatier texture and satisfying in a taco. Whether you decide to go with flour or a corn tortilla, cremini mushroom tacos and optional veggies are #1.
- Cremini are also known as baby bella mushrooms.
- When purchasing, go for firm mushrooms, soft ones at times signal being on their last of days.
- Wash well to remove any natural dirt and debris.
- We soak for 5 minutes in tap cold water and 1/4 cup vinegar.
- Oyster mushrooms are awesome too. If you grabbed a few extra at the local farmers market– let’s EVOO them up and go, their great in this recipe too!
- Potato – Use russet, yukon yellow or red potato. Yukon is used in this recipe because the farmers market had a lovely selection. Potato is cooked until tender before the addition of the mushrooms.
- Only 1 medium potato for this recipe.
- Cook time will increase depending type of potato used.
- The larger the dice, the longer it’ll take to cook all the way through.
- Substitutions for potato: asparagus and Italian zucchini are complementary to the flavor and the best.
- Garlic – mince it or fry it in the oil whole as I do
because I get lazy too.It gives a nice natural flavor to the veggies as they grill.
- Flour Tortillas – a local Mexican tortilla factory that sells fresh tortillas is the way to go.
- Ensure you are purchasing what your dietary preference requires, vegetable or lard based tortillas. This is your heads up.
- Online merchants have taco size flour tortillas available for order.
- My gluten free recommendation for max flavor is yellow corn tortillas.
- Eat them while they’re hot! Wrap them up, wrap them tight and place on comal until ready to eat.
- Optional spices – I don’t use any bouillon in this recipe. Simple sprinkled spices do the trick.
- Use up and experiment with all the pantry favorites.
- I’ve made this with umami flavor, truffle salt, furikake, and even oyster mushroom soy sauce in the mix.
Step-By-Step Instructions
To Make Mushroom and Papa Tacos
- Heat medium pan with evoo
- Once heated add garlic clove and diced potatoes to cook first. When potato is tender, add in diced mushrooms to grill.
A printer-friendly recipe card with instructions is available at the bottom of this post.
- Now that it’s all grilled, you’ll notice little specs of chili flakes. I’ll show you what I did here.
- See photo below. Just a few pieces of grilled veggies in the jar of chili oil (or salsa macha) and a gentle shake is enough chili collected to spice up the entire pan of mushroom and potato.
Los hongos, listos para comer!
Once everything is cooked, transfer to a plate. Leaving in the hot pan isn’t the move because the grilled mushrooms will continue to cook and reduce (shrivel up).
Ways To Spice Up Mushroom Breakfast
I’m gonna list the reader favorite salsas here. All can be made-ahead or during your breakfast date to self for the best flavor.
Foods To Eat With Breakfast Tacos
Other foods that pair nicely with breakfast tacos include the following favorites:
- Green Juice / Jugo Verde
- Fresh Sliced Fruit
- Plantains
- Black Beans
Ways To Flip Leftover [Mushrooms]
Any leftover mushrooms are always used to make cremini mushroom Tinga (with chipotle), sauteed mushrooms with pasta, mushrooms with steak, mushroom quiche, vegetable mushroom gravy and biscuit, and more!
A Note from Erika
I hope I have given you a few good ideas to start with and treat yourself. I’ll add more as I go and update this section so we can stay creative in food choices. 🙂
Pro Tips / Receta Notes
Recipe yield: a little over one cup; enough for 3 Veggie Breakfast Tacos.
Storage: For best taste, eat fresh! Place any leftovers in an airtight food storage and in refrigeration when not eating.
Reheating: Heat on stove with a few tablespoons of water on low heat for 6-10 minutes. Once warmed, transfer to plate.
Enjoy Delicious Mushroom Breakfast Tacos!
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Mushroom Breakfast Taco Recipe
DESCRIPTION
Equipment
- Large pan or skillet
- Pan safe spatula
- Vegetable peeler
- Knife
Ingredients
- 2 whole Cremini Mushrooms Larger in size, or 4 medium. Sliced/chopped or diced.
- 1 whole Potato (1) medium size, or 2 small potatoes
- 1 tbsp oil Olive oil
- 1 tsp butter (optional) Unsalted or salted
- sea salt + pepper to taste
- onion salt Optional sprinkle
- 4 whole flour tortillas Note: Snack size or small taco size. Regular size if using corn tortilla.
Instructions
- Peel potatoes, rinse under cold water, and dry.
- Cut potato to desired bite sizes. We like medium chopped bites that cook fairly quickly. (Tip: The larger your potato dice, the longer the cook time to cook through.)
- Heat large skillet on medium heat, add oil and let heat up for 2-3 minutes. Add garlic (if using) for 1 minute before adding potato.
- Add potatoes to oil, add salt, and mix potatoes into oil so all are coated. Let cook for 10 minutes in single layer on medium.
- *For buttery flavor, add 1/2 tsp to the pan before next step.
- Drop mushrooms into the pan and let them meld in and fold into tender potatoes. Let cook for about 3 minutes on medium low until fully cooked, then turn stove off and transfer to a dish.
Notes
- Recipe yield: about 1 cup, enough for 3 Mushroom breakfast tacos.
- This recipe uses yukon gold potato.
- Storage: Taste best freshly cooked. Store breakfast mushroom potato in airtight container and store in refrigerator for up to 4-5 days.
- Adding additional flavors to potatoes is easy. Sprinkle on your favorite powdered seasonings and spices like: salsa macha, garlic, pepper, smoked paprika, mushroom soy sauce, truffle salt, and more.
For the full post with helpful details, tips, and tricks, visit LatinasQueComen.com and search for Mushroom Breakfast Taco Recipe. Thank you kindly for your rating, shares, and support of LQC!
Nutrition
Equipment
- Bowl
- Knife
- Small Pan
- Vegetable Peeler
- Large Spoon
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