Michael Davis
Mushroom fajitas are a delicious, healthy, and satisfying vegetarian and vegan alternative to the traditional Mexican dish. They are simple to prepare and can be ready in under 30 minutes, making them perfect for a quick weeknight meal. The mushrooms are seasoned with Mexican spices and roasted until tender, giving the dish a hearty texture and delicious flavour. The best part is that everyone can personalise their fajitas with their favourite toppings!
| Characteristics | Values |
|---|---|
| Type of mushroom | Portobello, Portabella, King Oyster, Oyster |
| Marinade | Lime juice, olive oil, orange juice, maple syrup, tamari, balsamic vinegar |
| Spices | Garlic powder, cumin, smoked paprika, chipotle powder, onion powder, chilli powder, oregano, chilli flakes |
| Other ingredients | Bell peppers, onions, avocado, guacamole, cilantro, lime juice, rice, beans, vegan cheese, vegan sour cream, salsa, nutritional yeast, hot sauce, pico de gallo, corn salsa, coriander, lime wedges |
| Cooking method | Oven-roasted, stir-fried |
| Time | 25-40 minutes |
| Diet | Vegan, vegetarian, gluten-free |
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What You'll Learn
Preparing the mushrooms
Next, slice the mushrooms. For Portobellos, slice them about 1/3 to 1/2 inch thick. If you're using king oyster mushrooms, you can shred them first by running a fork along the fibres, then pull them apart with your fingers before finely slicing the caps.
Now, it's time to marinate the mushrooms. In a bowl, combine lime juice, olive oil, and your choice of seasonings. For a simple option, you can use taco or fajita seasoning, which typically includes a blend of garlic powder, cumin, smoked paprika, and chipotle powder. You can also add some orange juice, maple syrup, tamari, and chilli flakes to the marinade for extra flavour. Toss the sliced mushrooms in the marinade until they are well coated.
Finally, cook the mushrooms. You can roast them in the oven or cook them in a skillet on the stovetop. If roasting, preheat your oven to 400°F (200°C) and spread the marinated mushrooms on a baking sheet. Roast for about 20 minutes, tossing halfway through, until they are tender but not mushy. If using a skillet, heat some olive oil or neutral oil over medium to high heat and add the mushrooms. Add a pinch of salt and cook for about 90 seconds before flipping and seasoning with fajita seasoning. Repeat this process in batches if needed, until the mushrooms are browned and softened.
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Making the marinade
To make the marinade, you'll need a small bowl, lime juice, olive oil, and seasonings. The seasonings you can include are garlic powder, cumin, smoked paprika, chipotle powder, onion powder, salt, and chilli powder. Whisk these ingredients together until they are fully incorporated.
You can also add orange juice, maple syrup, tamari, and half of a spice mix (smoked paprika, oregano, cumin, and chilli flakes) to the marinade. If you want to add a little more flavour to the mushrooms, you can add some olive oil and balsamic vinegar to the marinade.
Once you've made the marinade, you can coat the mushrooms, peppers, and onions in it. You can either add the vegetables to a baking pan and pour the marinade on top, or you can toss the vegetables in the marinade in a bowl and then add them to the pan.
It is recommended to let the mushrooms sit in the marinade for about an hour before cooking.
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Cooking the vegetables
First, prepare your vegetables. For the mushrooms, you can use portabellas/portobellos, or king oyster mushrooms. Remove the stems and wipe the tops clean. Optionally, you can scoop out the gills. Slice the mushrooms about 1/3 to 1/2 inch thick.
For the bell peppers, cut off the top and bottom, then slice them lengthwise into strips about 1/4 inch thick. Remove the seeds, guts, and white parts, as these contain a lot of water and can make the dish soggy. You can use any colour of bell pepper, or a combination of colours.
For the onions, cut them pole to pole (from top to bottom) instead of around the equator for better texture and flavour. Slice them about 1/4 inch thick.
Now, you can cook the vegetables. If you are roasting the vegetables, preheat the oven to 400°F (200°C). Line a baking sheet or pan with non-stick foil or parchment paper. Add the chopped mushrooms, peppers, and onions to the pan. Pour the marinade on top and toss until all the pieces are coated. Roast for 10 minutes, then remove and toss carefully with tongs. Bake for another 10 minutes or until the vegetables are tender but not mushy.
If you are stir-frying the vegetables, heat a cast-iron skillet over high heat and add about 2 tablespoons of a high-smoke neutral oil or olive oil. Once the oil is smoking hot, add the mushrooms and a pinch of salt. Stir and let them sit for about 90 seconds. Flip the mushrooms and season with fajita seasoning. Let them sit for another 90 seconds, stir-frying as needed. Once they are browned and softened, remove them and repeat with the next batch of mushrooms.
Add the bell peppers and onions to the pan, adding more oil if needed. Season with salt and fajita seasoning, and stir as needed. Cook until the vegetables are softened and slightly charred, but be careful not to overcook them as they will become mushy.
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Warming the tortillas
There are several ways to warm tortillas. One method is to use a skillet or griddle pan. Place the tortilla on the hot surface for a few seconds until it is warm and slightly toasted, then flip it over and heat the other side. Repeat this process for each tortilla.
Another option is to use the oven. Preheat your oven to a low temperature, around 150-170°C (300-340°F). Wrap a stack of tortillas in aluminium foil and place them in the oven for about 15 minutes. This method is useful if you are preparing a large number of tortillas.
You can also warm tortillas in the microwave. Place a damp paper towel on a microwave-safe plate and lay a single tortilla on top. Cover the tortilla with another damp paper towel and microwave on high for about 30 seconds. If you are warming multiple tortillas, stack them on top of each other with damp paper towels in between.
Finally, you can also warm tortillas directly over a gas flame. Using tongs, hold the tortilla a few inches above the flame for a few seconds until it is warm and slightly charred. This method gives the tortillas a unique, smoky flavour.
Whichever method you choose, it is important to keep the tortillas warm until serving. You can do this by placing them in a tortilla warmer or wrapping them in a clean tea towel.
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Choosing toppings
Mushroom fajitas are a great vegetarian option for a quick and easy meal. They are healthy, simple to prepare, and can be served with a variety of toppings. Here are some ideas for choosing toppings for your mushroom fajitas:
Guacamole
Guacamole is a classic topping for fajitas and can be made at home or store-bought. It adds a creamy texture and a delicious avocado flavour to your fajitas. You can also add slices of avocado for a similar taste.
Sour Cream
Sour cream is another popular topping for fajitas. It provides a tangy and creamy element to the dish. You can choose from regular sour cream or go for a vegan alternative.
Cheese
Cheese is always a great topping option for fajitas. For a vegetarian option, you can choose from a variety of cheeses, such as cheddar, Monterey Jack, or Mexican blends. If you're making vegan fajitas, you can opt for vegan cheese instead.
Salsa
Salsa is a fresh and flavourful topping that can add a spicy kick to your fajitas. You can choose from different types of salsa, such as pico de gallo or fresh corn salsa.
Vegetables
You can also add more vegetables as toppings. Sliced onions, bell peppers, and coriander/cilantro are great options to add some crunch and freshness to your fajitas. You can also include lettuce, tomatoes, or jalapeños for extra flavour and texture.
Other Toppings
There are endless possibilities for toppings, and you can get creative and choose your favourites. Some other options include hot sauce, lime wedges, nutritional yeast, refried beans, black beans, or even vegan sausage. You can also serve your fajitas with sides such as rice, soup, or salad.
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Frequently asked questions
You will need mushrooms, bell peppers, onions, olive oil, lime juice, and tortillas. You can also add taco or fajita seasoning, or make your own blend with garlic powder, cumin, smoked paprika, and chipotle powder.
Remove the stems from the mushrooms and slice them into strips about 1/4" to 1/2" thick. You can also scoop out the gills if you prefer, but it is not necessary.
For a one-pan meal, toss the sliced vegetables with olive oil, lime juice, and taco or fajita seasoning. Spread them on a sheet pan and roast for about 20 minutes. Alternatively, cook the vegetables separately in a skillet over medium to high heat until softened and charred.
You can add various toppings such as guacamole, avocado, salsa, vegan cheese, vegan sour cream, cilantro/coriander, lime juice, hot sauce, or nutritional yeast. You can also serve them with sides like rice, beans, or a salad.
