Miso-Mushroom Tacos with Pickled Cabbage

SERVES 4 | UNDER 30 MINUTES | VEGAN

This recipe began as a “serves one person” kind of thing. I had half a container of mushrooms, one onion, and one kid who had to eat before a late soccer practice. Looking for something fast that would fill her up but not weigh her down, I threw the mushrooms into a hot skillet and cooked them until they got crispy, and then scanned my fridge to figure out what might add something unexpected. Let me just say that the solution to this quandary in my house is almost always miso paste. Just a spoonful, thinned out with hot water, was all I needed to add that sweet-and-salty hit and win over my unsuspecting athlete . . . and eventually the whole family. Definitely opt for red cabbage when pickling—you’ll want its texture here. Serve these tacos with white rice that’s been tossed with lime juice and chopped cilantro.

INGREDIENTS

• 1 toasted sesame oil

• 3 tablespoons neutral oil or olive oil, plus more as needed

  The Weekday Vegetarians Jenny Rosenstrach

• 20 ounces mushrooms, any kind, stems trimmed, sliced

• 1 small yellow onion, finely chopped

• 3 tablespoons sweet white miso

• 1 teaspoon sriracha

• 2 tablespoons hot water

• 8 (5-inch) corn tortillas or hard taco shells

• 6 medium scallions, white and light-green parts only, minced

• Rice Vinegar– Pickled Cabbage (recipe below), for serving

DIRECTIONS

1. In a large skillet, heat the sesame and neutral oil over medium heat. Add half the mushrooms and cook until they have mostly released all their liquid, then add the second half, mixing them in. Cook for 8 to 10 minutes total. Add the onion, and a drizzle of oil (if needed), and cook until softened, 4 to 5 minutes.

2. Meanwhile, in a small bowl or measuring cup, whisk together the miso, sriracha, and hot water until the mixture is the consistency of ketchup.

3. Stir the miso mixture into the mushrooms, then remove the mushrooms from the heat.

4. Heat oven to 350°F. If you are using hard taco shells, place them on a sheet pan and place in the oven for 5 minutes. If using corn tortillas, place each one on a gas burner for 10 seconds per side, until the tortilla is slightly charred. (Or warm each in a nonstick or cast-iron pan set over medium-high heat.) Remove and keep warm under a foil tent.

5. When ready to serve, stuff each taco shell or tortilla with about 1⁄3 cup of the mushroom filling, then top with the scallions and pickled cabbage. 

Rice Vinegar–Pickled Cabbage

VEGAN | MAKES 1 CUP

I often swap in red wine vinegar or apple cider vinegar, but I find using rice vinegar is the most surprising while still being very versatile. Use on Miso-Mushroom Tacos, Smoky Black Bean Bowls with Herby Eggs & Avocado, or on top of any tacos or sandwiches.

1⁄3 cup unseasoned rice vinegar

3 tablespoons sugar

2 teaspoons kosher salt

3 cups shredded cabbage (red is my favorite, but you can use any kind: green, napa, savoy)

¼ teaspoon red pepper flakes 

1. In a heavy medium saucepan, combine the vinegar, sugar, salt, and 2½ cups water and bring to a boil over high heat, stirring occasionally. When the sugar has dissolved, add the shredded cabbage and pepper flakes, reduce the heat to low, and simmer, uncovered, until the shreds have wilted, about 4 minutes.

2. Remove the pan from the heat and set aside to cool to room temp. You can use the pickled cabbage immediately or chill in an airtight container for up to 7 days.

“The Weekday Vegetarians Get Simple” Copyright © 2024 by Jenny Rosenstrach. Photographs copyright © 2024 by Christine Han. Published by Clarkson Potter, an imprint of Crown Publishing Group.”

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