Here’s a flavorful, plant-based version of the spicy Mexican sausage that goes great as a foundation for soft tacos, burritos, or lettuce wraps — just add your favorite toppings, like grilled peppers and onions and guacamole. Or try this mushroom chorizo as a base for chili rellenos, baked stuffed bell peppers, or baked stuffed zucchini. We use cremini mushrooms because they are flavorful, affordable, and readily available, but this recipe works well with any variety of exotic mushroom, so have fun experimenting on your own.
Ingredients:
- 1 pound cremini mushrooms
- 1 cup walnuts (or other nut or seed, like almonds, sunflower, or pumpkin)
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried parsley
- 2 Tablespoons chili powder
- 1 Tablespoon smoky paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Optional: salt to taste
Directions:
- Rinse, clean, and dry mushrooms. Mushrooms may be rinsed but not soaked.
- Mushrooms are easiest chopped in a food processor in small batches. In a food processor, take about 1/4 of the mushrooms and pulse into a coarse meal. Place in a large bowl. Repeat until all mushrooms are processed. Alternatively, you may chop the mushrooms into a coarse meal.
- Pulse walnuts in the food processor into a coarse meal and add to a bowl with the mushrooms.
- Dry sauté chopped onions and minced garlic until soft, about 10 minutes. Add water, 2-4 tablespoons at a time if vegetables start to stick.
- Stir in spices, mushrooms, and walnuts. Cook for 10-15 minutes, stirring occasionally.
- Serve with warm corn tortillas or use as a stuffing for bell peppers, mushrooms, or zucchini squash.