Mushroom Asada

Ingredients

1 pound mushrooms, such as cremini, stemmed and sliced

1½ cups Carne Asada marinade (this page)

2 tablespoons pure olive oil

Directions

In a medium bowl, toss the mushrooms with the marinade. Set them aside to marinate for 30 minutes.

Set a large skillet over medium-high heat, add the olive oil, and heat until it is shimmering, 2 minutes. Working in batches (if you overcrowd the pan, they will steam instead of brown), cook the mushrooms, stirring often, until they are lightly browned, about 15 minutes per batch.

Serve the mushrooms as tacos or bowls (recipes follow), or with all the fixings for Carne Asada Tacos (this page), or swap them in for the chicken on Pollo Frito Quesadillas (this page).

Notes

We call this vegan filling “asada” even though it’s technically not an asada (which is Spanish for “grilled”), because it does use the same marinade that goes on our Carne Asada. Mushrooms soak up all the spicy, savory flavors and make a hearty taco filling.