Mushroom Breakfast Taco Recipe

Cozy Mushroom and Potato tacos with diced avocado and cilantro garnish nestled in a piece of aluminum foil to keep them warm.

5 from 2 votes

This Mushrooms Breakfast Recipe is made in 15 minutes and a treat to eat. In this recipe, use only 4 ingredients, simple steps, spices, and warm tortillas for a delightful breakfast taco, everytime!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Mexican, Mexican-American

Diet: Gluten Free, Vegetarian

Keyword: cremini mushrooms, mushroom breakfast recipe, mushrooms, Olive Oil, potatoes, vegetable breakfast tacos

Servings: people

Calories: 71kcal

Author: Erika Garibay - LQC Recipes

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 sized, or 2 small potatoes.
1 clove Garlic whole or minced. See notes.
1 tbsp Oil Olive oil
1 tsp Butter (optional) Unsalted or salted
Sea salt and pepper to taste
onion salt Optional sprinkle.
3 whole flour tortillas Snack size or small taco size. Regular size if using corn tortilla.

Optional Ingredient

1 whole serrano pepper diced
1 tbsp finely minced onion as substitute to onion powder.

Instructions

To make the veggie mushroom breakfast tacos

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.
If using only mushrooms, double the amount to supplement for the potato.
If no potato is available, use small but sweet potato, pumpkin, or butternut squash. Cook time will increase by a few minutes. It's a delicious variation!
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!

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