Eight ingredients, plus pantry staples. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends.
Vegetable-focused entrées have been increasingly making their way into my weeknight dinner rotation. But when my boyfriend’s mom—a dedicated vegan—recently spent a week with us, we were prepared to have our plant-based dietary inclinations put to the test.
It turned out to be a seamless adjustment that reminded us how little we miss meat when we make dishes we really love. These mushroom and sweet potato tacos were a favorite that emerged from the visit.
To me, what makes this such a perfect dish for vegans and non-vegans alike is that it offers the hearty texture and flavor of a meaty dish, without actually trying to imitate meat. Don’t be overwhelmed by the amount of mushrooms—they’ll shrink significantly due to their high water content.
To keep this weeknight-friendly, the sweet potatoes—which add to the overall heartiness—are cut into small cubes to cook quickly and steamed in the microwave to jumpstart cooking before they reach the grill. For the marinade, I rely on dried, ground spices to help amp up the flavor in a short timeframe. Depending on your spice tolerance, the amount of chipotle or cayenne can easily be adjusted.
The garnish of pickled shallots is optional here, but encouraged. They simultaneously add crunch and acidity, and they’re super simple to make. Thinly slice the shallots, then pour on pretty much any vinegar (I like rice wine) and add a few pinches of sugar and salt. These can be prepared as little as 15 to 20 minutes before use or the day before. I typically make more than I need, storing them in an airtight container in the fridge, and use them to add a bright pop to everything from curries to salads.
Whether or not you go with the shallots, squeezing a bit of lime juice on the tacos right before eating ensures they have enough acidity to balance the richer, savory flavors of the grilled vegetables and the creamy avocado.
In many cases, rosé is a reliable wine pairing for vegetable dishes. Since this dish incorporates some smokiness from the chipotle powder and the grill, which also amplifies the meatiness of the mushrooms, it’s best to go with a slightly rounder rosé from a region such as the Languedoc (rather than the lighter, sleeker, more minerally styles associated with Provence). I love the Gérard Bertrand Languedoc Rosé Hampton Water 2022 because of its impressive quality-to-price ratio; it’s widely available, so it’s a reliable choice if you're stopping by the wine shop on your way home to make this quick weeknight dinner.
Mushroom and Sweet Potato Tacos
Pair with a Languedoc rosé that offers more fruit notes than minerality, such as Gérard Bertrand Languedoc Rosé Hampton Water 2022 (89 points, $20).
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Approximate food costs: $20
Ingredients
- 14 ounces mushrooms (such as shiitake and oyster)
- 3/4 cup vegetable oil
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 2 teaspoons garlic powder
- 2 teaspoons chipotle powder or cayenne
- Salt
- 2 sweet potatoes, cubed
- 8 tortillas
- 1 avocado, halved, pitted and skin removed
- 1 lime, sliced into wedges
- Pickled shallots (optional for garnish)
Preparation
1. Roughly chop the mushrooms into bite-sized pieces. (If you’re using mushrooms such as oyster, tear into bite-sized pieces rather than chopping.) Any particularly small varieties can be tossed in whole. Irregular shapes are OK here—any ragged edges will get crispy, adding to the mushrooms' “meaty” qualities.
2. In a large bowl, whisk together oil, cumin, coriander, chipotle or cayenne and garlic powder. Transfer about one-third of the mixture to a small bowl and set aside. Add the mushrooms to the large bowl and toss to coat, season to taste with salt, then let them sit uncovered while you prepare the sweet potatoes.
3. Add the sweet potatoes to a microwave-safe container with 2 tablespoons of water and cover almost completely, leaving a small opening for steam to escape. Microwave on high for 2 to 3 minutes until the potatoes are just tender but not mushy. Add the reserved marinade and toss to coat. Season with salt to taste.
4. Preheat an outdoor grill pan over high heat, or if using a stovetop, set a large grill pan on the stove at high heat. Once hot, add the tortillas and toast for a minute or two on each side, then set aside. Working in batches if needed to avoid overcrowding, add the mushrooms and the sweet potatoes and grill for about 5 minutes, tossing about every minute, until the vegetables are nicely charred. Transfer to a large plate.
5. Smash some avocado onto each tortilla, season with salt and top with the mushrooms and sweet potatoes. Garnish with pickled shallots if desired and serve with lime wedges. Serves 4.
