Father’s Day Mushroom Adobo Tacos – Larchmont Buzz – Hancock Park News

While Mother’s Day is traditionally celebrated with dinner out, to give mom the “day off,” Father’s Day is traditionally celebrated with dad being wined, dined and cooked for at home.

Get cooking mom! You had your day off!

Luckily, I love to cook, so I got cooking.

Tacos, a dad favorite. I took them up a rung on the culinary ladder by using giant blue oyster mushrooms, a stunning gourmet variety from Fungi Valley. Oyster mushrooms shred easily and have a meaty consistency, which makes them a perfect substitute for animal-derived proteins. I’ve created a plant-based version of carnitas adobo tacos with all the fixings, including cabbage salad, salsa and guacamole.

The mushrooms cook down quite a bit in the pan, taking on the intense flavors and amber color of the sauce. The texture is dense and chewy on the interior, while crispy on the exterior as I cooked them until a bit charred. YUM!

You can find canned chipotles in Adobo sauce and boxed mushroom stock at the local market. Mushroom stock imparts a much richer flavor than vegetable stock.

The cabbage salad is vinegar-based and adds a good bit of acid to break up the richness of the Adobo mushrooms, as well as the guacamole. The mango salsa is another dad favorite. You could substitute peaches or nectarines or simply make a traditional tomato salsa if you prefer it less sweet.

Corn tortillas are a must to keep it authentic. Plus, they have so much more flavor and texture. I like to warm them on a low flame on my gas stove to add a bit of crunch and char.

I made a batch of refried black beans to serve on the side.

Make sure to have lime wedges to squeeze a bit of juice on top of the tacos. That citrus flavor brings everything together for a divine mouthful.

If you love to cook, perhaps you’ll try these yummy tacos…otherwise buck tradition and take dad out!

Father’s Day Mushroom Adobo Tacos

16 oz. blue oyster mushrooms
3T oil (I used avocado)
1 cup finely chopped onion
3 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 tsp dried oregano
1 chipotle pepper and 3 T of the Adobo sauce from a small can of chipotle peppers in Adobo sauce
2 T tomato paste
2 T soy sauce
¼ cup mushroom stock (or vegetable stock)
1 T maple syrup
½ tsp ground black pepper
Salt to taste
3 T fresh squeezed orange juice
Corn tortillas
Fresh lime wedges for service
Cabbage salad (recipe follows)
Mango salsa (recipe follows)
Guacamole (recipe follows)

Shred the mushrooms with your hands. They tear easily. Set aside.

In a large skillet, heat the oil until shimmering. Add the onions and cook until translucent but not browned, stirring occasionally. Turn down heat if necessary. Add the garlic and cook another minute, stirring all…