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Mushroom Asada

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Mushroom Asada

 

Mushroom Asada on the grill for awesome tacos!

 

If you’d rather skip my helpful tips and tricks, essential cooking info, and similar recipe ideas – and get straight to the recipe for the marinade, simply scroll to the bottom of the page where you can find the printable recipe card. The how to for the mushrooms is in the wordy part of the post.

 

Leftover mushrooms

I had some mushrooms leftover the other day after making my Mushroom Soup. And, later in the week Dan had requested that we make Carne Asada for tacos.

We’ve come to the point where we make a double batch of the marinade and use a little more than half of it for my Tofu Asada, and the rest of the marinade for his steak.

Asada Marinade

As we were putting the tofu in the marinade, he asked, what if you put those mushrooms in the marinade? (I think they were in his way in the fridge!) Whatever his reasoning, he’s a genius! And Mushroom Asada was born. Or is that Hongos Asada? (Asada meaning grilled or dry cooked.)

 

Vegan or vegetarian main dish

I love that this is a great vegan or vegetarian main that doesn’t use tofu (in case you’re trying to avoid soy) or fake meat. I marinated button mushrooms this time, but this could totally be done with one of those large portabella mushrooms and eaten on a bun as a burger.

 

The photo below: The raw mushrooms after marinating in Asada Marinade overnight

Mushroom Asada tacos The raw mushrooms after marinating in Asada Marinade overnight

 

How to

I took some of the button mushrooms, cut them in half and placed them in the marinade. We left them in overnight, or about 24 hours. I don’t think they needed to marinate that long, and could probably be done in an hour or two.

When I took them out of the marinade after sitting overnight in it, they looked and felt a little slippery. But either way, they turned out to be super delicious!

We placed the marinated mushroom halves in a small cast iron skillet and cooked them on the grill. This could also be done on the stove top, or, I’d even guess that the oven would work. After cooking all the liquid out of the mushrooms, and getting them a nice golden brown, we took them off the grill.

Serve them up

Mushrooms shrink quite a bit when cooked, so I didn’t even slice them; I simply put the cooked mushrooms into a tortilla with the fillings, and had one of the best tacos ever! Oh man was it good!

If you want to try some of the best tacos ever, click over here for the Asada Marinade Recipe and to read more.

 

Whether you put it on Mushrooms, Tofu, Fish, or Steak, it’s amazing!

 

Mushroom Asada on the grill for awesome tacos!

Don’t forget, the specific instructions for the mushrooms are above. The marinade recipe is below.

Vegan and vegetarian Mushroom Asada Marinade Recipe - great for tacos, burritos, nachos

 

Mushroom Asada Marinade Recipe

5 from 1 vote
Print

Carne Asada Marinade

Servings 8
Author Debi

Ingredients

  • ½ cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions finely chopped
  • ½ teaspoon garlic powder
  • Juice of 1 Meyer lemon or 2 limes
  • ½-3/4 teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 3 tablespoons dark brown sugar

Instructions

  1. Mix all ingredients with a whisk or with a hand mixer with the whisk attachment until thoroughly combined.
  2. Place steak, fish, or tofu in a ziplock bag or a glass dish. Pour marinade over and mix so that marinade touches all areas of item to be marinated. Remove as much air as possible from the ziplock bag, and place in fridge for at least 1 hour, or up to 24 hours.
  3. Remove steak, swordfish, or tofu from bag and grill, and discard extra sauce. When finished cooking, place steak or swordfish on plate and cover with aluminum foil and allow to rest for about 10 minutes (tofu will not need to rest). When ready to serve, thinly slice steak across the grain of the meat.

Recipe Notes

If making carne asada, use 1 to 2 pounds skirt steak.
If making swordfish asada, use 1 to 2 pounds fish.
If making tofu asada, use 12-16 ounces, sliced
8 servings as fajita meat or 4 as main course
Because this is a marinade, the calorie evaluation is going to be off. Most of the marinade is drained off after soaking the item in it. If you use a veggie item to soak in, you can reuse the marinade, say for veggies for the meal. But, if you marinate beef, chicken, or fish in it, the extra will need to be discarded.

Adapted from The Food Network


Comments

  15. This looks delicious! I love how you used ingredients you already had from a previous dish.

  24. So YUMMY! I love mushrooms and am always looking for new ways to cook them. I am actually planning on attempting my first carne asada this week, so I will have to try to do the mushrooms with any left over marinade!

  27. What a great idea to use the cast iron pan on the grill. I’ve never done that but I think sometime I’ll give it a try.

  35. These look amazing. My hubby LOVES mushrooms – I am going to have to make this for him! Thanks for sharing.

  39. This marinade looks delicious, and might I add, it tastes even better. Is that even possible? My husband and I are plant based eaters, and I am always on the look out for vegan/vegetarian sandwiches. After seeing this recipe I made the marinade and added the button mushrooms in one container and thinly sliced green crooked neck squash in another. I used whole multigrain bread, a vegan cheese and mayonnaise, sliced up some tomatoes, added some spinach, and pan grilled the mushrooms and squash. I made a little potato salad for myself and fries for my husband, and WOW! What a wonderful and tasty meal. Two thumbs up to you.

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