Zacchary Bird
Zacchary Bird
The vegan butcher, the vegan baker and the vegan trouble maker.

CHIMICHURRI STEAK TACOS

MADE VEGAN WITH MUSHROOMS

FROM THE WHERE’S THE BEEF? CHAPTER

OF THE VEGAN BUTCHER

If you’ve got a beef with mushrooms,

you’ll thoroughly enjoy crushing them to death via this method. Brutally collapsing them as they cook allows them to sizzle and brown in their own juices, it’ll force the umami out – and quickly! By the time you’ve put together a lovely, fresh herby chimichurri sauce, you can dress the seared mushroom remains with it and bury them in a taco.

This recipe uses a mushroom-specific cooking method where crushing whole mushrooms like shiitake, lion's mane and oyster mushrooms whilst they cook (in a sandwich press or with a smaller pan pushing into a larger one on the stove) makes for meatier textures.

This recipe was featured on an episode Channel 10’s Freshly Picked with Simon Toohey so check out the clip below and I’ll tell you in my own words exactly how to make it. Mushroom ‘steak shreds’ served in herby tacos is a family favourite out of the innovative ways to replace meat products in The Vegan Butcher cookbook by me (photo by Emily Weaving).

Have a look at what every step of the mushroom squashing method looks like as I make these tacos on Freshly Picked with Simon Toohey!

Charred and full of umami: the mushrooms may be hidden under a herby chimichurri but their flavour is not hidden in the slightest in these delicious vegan chimichurri steak tacos (image still from Freshly Picked by Simon Toohey).

Vegan Chimichurri Steak Tacos

Vegan Chimichurri Steak Tacos

Yield: 6
Author: Zacchary Bird
Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M
If you’ve got a beef with mushrooms, you’ll thoroughly enjoy crushing them to death via this method. Brutally collapsing them as they cook allows them to sizzle and brown in their own juices, it’ll force the umami out – and quickly! By the time you’ve put together a lovely, fresh herby chimichurri sauce, you can dress the seared mushroom remains with it and bury them in a taco.This recipe uses a mushroom-specific cooking method where crushing whole mushrooms like shiitake, lion's mane and oyster mushrooms whilst they cook (in a sandwich press or with a smaller pan pushing into a larger one on the stove) makes for meatier textures. This delicious recipe as seen on Channel 10's Freshly Picked with Simon Toohey is the perfect way to learn!

Ingredients

  • 400 g (14 oz) shimeji, oyster, pearl or lion’s mane mushrooms (or a mixed medley)
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1 jalapeno chilli, thinly sliced
  • coriander sprigs, to serve
  • lime wedges, to serve
Quick-Picked Red Onion
  • 1 small red onion, thinly sliced
  • 185 ml (3/4 cup) white vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon sea salt
Chimichurri Sauce
  • 4 garlic cloves, smashed and peeled
  • 1 long red chilli, chopped
  • 1 teaspoon coarse sea salt
  • 125 ml (½ cup) olive oil
  • 2 tablespoons lemon juice
  • 15 g (½ cup) finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped chives
  • 1 tablespoon dried oregano
  • freshly ground black pepper

Instructions

  1. To make the pickled red onion, place the onion in a clean jar. Place the vinegar, sugar, salt and 125 ml (1/2 cup) of water in a saucepan and bring to the boil. Once the sugar has dissolved, pour the vinegar mixture into the jar. Set aside on a work surface for 1 hour to pickle.
  2. To make the chimichurri sauce, mash the garlic, chilli and coarse salt in a mortar and pestle. Mix in the remaining ingredients to complete the chimichurri.
  3. Cook the mushroom steak: use a sandwich press or a hot saucepan with a smaller one to press the mushrooms (more details in the mushroom section of the books). Crack salt and pepper over the mushrooms, then press them down to flatten in a hot pan/press. They may emit a screaming noise. Don’t worry! They’re just very cross with you but will soon get over it. Baste heartily with the chimichurri and cook, pressing occasionally and basting frequently, for 10 minutes until beginning to char. Remove from the heat and use a fork to break up if needed.
  4. Microwave the tortillas under a damp cloth in 30-second bursts until warmed. Alternatively, lightly grill.
  5. Divide the mushrooms over the tortillas and drizzle a little chimichurri sauce on top. Add the avocado slices, pickled onion, jalapeno rounds and coriander if you’re into it and serve with the lime wedges on the side. Buen provecho!

Nutrition Facts

Calories

360.7

Fat

25.09 g

Sat. Fat

3.51 g

Carbs

31.32 g

Fiber

6.77 g

Net carbs

24.54 g

Sugar

7.36 g

Protein

4.69 g

Sodium

804.53 mg

Cholesterol

0 mg

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https://www.zaccharybird.com/chimichurri-steak-tacos
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Mains, Snack, Vegan Junk Food, Vegan Butchery
Mexican

This recipe is out of my second cookbook The Vegan Butcher.