">Balsamic-Lime Marinated Mushroom Tacos with Radish Slaw

Brighten Mushroom Tacos with Balsamic-Lime Marinade

Spice up portobello tacos with balsamic, lime and jalapeño.

Chef Olivia achieves rich flavor, texture, caramelization and ultimately balance by combining balsamic and mushrooms with radish slaw and jalapeño cashew cream in her plant-based tacos.

Chef Olivia Roszkowski
By Olivia Roszkowski

Chef Olivia Roszkowski () is a native New Yorker and holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at ICE since 2013.

Happy National Taco Day! 2024 is the first year in which the ever-important holiday is being celebrated on the first Tuesday of October, creating the ultimate Taco Tuesday. Here's a scrumptious plant-based taco recipe from ICE Chef-Instructor Olivia Roszkowski:

Balsamic Vinegar of Modena plays a multi-faceted role in this recipe: Not only does it help act as an emulsifier in the marinade, it also thickens the mixture ensuring adherence to the mushrooms for optimum flavor pronunciation.

Make tacos in ICE's Plant-Based Culinary Arts program.

Rich in umami and sweetness, balsamic vinegar lends deep notes of flavor and allows the mushrooms to shine. The contrast of the deep caramel and acid pairs well with the crunch of the radish slaw and heat from the jalapeño cashew cream.

The natural sugars in balsamic vinegar help facilitate caramelization during the grilling process, and the color will give the finished product a nice golden sheen in addition to pronounced grill marks.

Here's how to make it.

Recipe

Balsamic-Lime Marinated Mushroom Tacos with Radish Slaw

Yields 12 servings

Lime-Marinated Mushrooms

Ingredients

  • 3 large portobello mushrooms
  • 2 garlic cloves
  • 2 limes
  • 1 teaspoon sea salt
  • 1/4 cup avocado oil
  • 3 tablespoons Aged Balsamic Vinegar of Modena

Directions

  1. Destem and slice mushrooms into 1/2-inch slices.
  2. Mince garlic. Zest and juice limes.
  3. Whisk minced garlic, lime zest, lime juice, sea salt, avocado oil, and Aged Balsamic Vinegar of Modena in medium bowl.
  4. Gently fold in the mushrooms, allowing to marinate for 15 minutes.
  5. Preheat grill pan over medium heat.
  6. Grill the mushrooms for 2 to 3 minutes per side, or until grill marks appear.
  7. Serve warm.
Jalapeño Cashew Cream

Ingredients

  • 1 cup cashews
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove
  • 1 jalapeño
  • 1 teaspoon sea salt

Directions

  1. Soak cashews in hot water for 10 minutes.
  2. Drain cashews and process in a high-speed blender with apple cider vinegar, garlic, jalapeño, sea salt and 1/3 cup water, until smooth and creamy.
  3. Optional: Place in squeeze bottle to drizzle onto tacos.
Radish Slaw

Ingredients

  • 2 tablespoons apple cider vinegar
  • 1/4 cup avocado oil
  • 1/2 teaspoon sea salt, or to taste
  • 1 teaspoon maple syrup
  • 8 radishes
  • 4 scallions

Directions

  1. In a medium bowl, whisk together avocado oil, sea salt and maple syrup.
  2. Slice radishes and scallions, place and fold into dressing.
  3. Allow to marinate for 10 minutes before serving.
To Assemble

Ingredients

  • 12 flour tortillas

Directions

  1. Warm tortillas in a pan for 30 seconds.
  2. Lay tortillas onto serving platter and top with grilled balsamic lime mushrooms. Spoon or drizzle on jalapeño cashew cream and garnish with radish slaw.
  3. Serve warm.

Learn more about Balsamic Vinegar of Modena, and study with Chef Olivia in ICE's Plant-Based Culinary Arts program.

Tags:

Add new comment

Related Stories

View All Posts