Here’s a plant-based version of the spicy Mexican sausage that goes great as a foundation for soft tacos, burritos, lettuce wraps — just add your favorite toppings like grilled peppers, 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.
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
1. Rinse, clean and dry mushrooms. Mushrooms may be rinsed but not soaked.
2. 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 on a cutting board.
3. Pulse walnuts in the food processor into a coarse meal and add to bowl with mushrooms.
4. 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.
5. Stir in spices, mushrooms and walnuts. Cook for 10-15 minutes, stirring occasionally.
6. Serve with warm tortillas or use as a stuffing for bell peppers, mushrooms or zucchini squash.