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Braised Mushroom Tacos
- 2 small onions, sliced thin
- 3 tablespoons olive oil
- 12 grams (0.4 ounces) dried Guajillo chiles
- 12 grams (0.4 ounces) dried Ancho chiles
- 200 grams (7 ounces) canned whole tomatoes
- 2 tablespoons tahini
- 1/4 cup water
- 300 grams (10.5 ounces) Eryngi mushrooms (about 6 large ones)
- 140 grams (5 ounces) shiitake mushrooms (about 4 extra large ones)
- 2 large cloves of garlic, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 12 corn tortillas
- thinly shredded cabbage
- lime wedges
Directions:View on PBS Food
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