Mushrooms are incredibly important in vegan cooking. Not only do they provide nutrients such as vitamin D and potassium, they add an earthy, umami flavor and satisfying texture to any dish. Prep the mushrooms by cutting them into quarters and halves for a chewy bite.
|2 tablespoons apple cider vinegar||1 teaspoon ground cumin|
|1/2 teaspoon sugar||Kosher salt|
|2 cups coleslaw mix||4 to 6 (6-inch) corn tortillas|
|1/4 cup vegetable oil||1 large avocado, sliced|
|1 pound small and medium crimini mushrooms, cut into halves or quarters||Fresh cilantro for garnish|
|1 teaspoon dried oregano||Lime wedges for garnish|
In a large bowl, combine the vinegar and sugar. Add the coleslaw mix and stir till combined; Set aside.
In a large non-stick sauté pan over medium-high heat, heat the oil. Add the mushrooms and sauté till softened and browned, about 5 to 7 minutes. Season with oregano, cumin, and salt, to taste.
To assemble: Divide the mushrooms among the tortillas and top with the slaw, avocado, and cilantro. Serve with lime wedges.
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