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Wild Mushroom Tacos
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Wild Mushroom Tacos
In just minutes, you could be enjoying these savory hand-held bites topped with fresh pico de gallo. The hearty aroma of mixed wild mushrooms star in this vegan-friendly way to say "Olé!" from Veggie Dreamgirl Leslie Durso—and not only are wild mushrooms incredibly flavorful, they are packed with nutrients and have just a trivial amount of calories. Fresh pico de gallo makes the perfect complement, balancing spicy jalapeño with cool tomato and lime, and did we mention that this dish is ready in just ten minutes? For more of Durso's easy dinner recipes, check out her Incredible 10-Minute Recipes on VegNews.com.
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Serves 2
What You Need:
For the tacos:
1/4 pound wild mushrooms, such as maitake, shiitake, or trumpet
2 tablespoons olive oil
2 teaspoons soy sauce
2 tortillas
1/2 avocado, sliced

For the pico de gallo:
1 tomato, diced
1/8 cup diced onion
1 tablespoon chopped fresh cilantro
1 clove garlic, finely diced
1/2 teaspoon diced jalapeño
1/8 teaspoon salt
Juice from 1/2 lime
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What You Do:
1. In a frying pan, sauté the mushrooms with the olive oil and soy sauce until mushrooms are soft, about 5 minutes. Remove from heat.

2. While mushrooms are cooking, in a medium bowl, combine all pico de gallo ingredients and stir. Assemble tacos by layering tortilla, avocado, mushrooms, and pico de gallo. Serve warm.

Photo: Leslie Durso
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