Brighten Mushroom Tacos with Balsamic-Lime Marinade

Balsamic Vinegar of Modena performs a multi-faceted function on this recipe: Not solely does it assist act as an emulsifier within the marinade, it additionally thickens the combination guaranteeing adherence to the mushrooms for optimum taste pronunciation.

Make tacos with Chef Olivia in our Well being-Supportive Culinary Arts program.

Wealthy in umami and sweetness, balsamic vinegar lends deep notes of taste and permits the mushrooms to shine. The distinction of the deep caramel and acid pairs properly with the crunch of the radish slaw and warmth from the jalapeño cashew cream.

The pure sugars in balsamic vinegar assist facilitate caramelization through the grilling course of, and the colour will give the completed product a pleasant golden sheen along with pronounced grill marks.

Here is the best way to make it.


Balsamic-Lime Marinated Mushroom Tacos with Radish Slaw

Yields 12 servings

Lime-Marinated Mushrooms


  • 3 giant portobello mushrooms
  • 2 garlic cloves
  • 2 limes
  • 1 teaspoon sea salt
  • 1/4 cup avocado oil
  • 3 tablespoons Aged Balsamic Vinegar of Modena


  1. Destem and slice mushrooms into 1/2-inch slices.
  2. Mince garlic. Zest and juice limes.
  3. Whisk minced garlic, lime zest, lime juice, sea salt, avocado oil, and Aged Balsamic Vinegar of Modena in medium bowl.
  4. Gently fold within the mushrooms, permitting to marinate for quarter-hour.
  5. Preheat grill pan over medium warmth.
  6. Grill the mushrooms for two to three minutes per aspect, or till grill marks seem.
  7. Serve heat.
Jalapeño Cashew Cream


  • 1 cup cashews
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove
  • 1 jalapeño
  • 1 teaspoon sea salt


  1. Soak cashews in sizzling water for 10 minutes.
  2. Drain cashews and course of in a high-speed blender with apple cider vinegar, garlic, jalapeño, sea salt and 1/3 cup water, till easy and creamy.
  3. Non-obligatory: Place in squeeze bottle to drizzle onto tacos.
Radish Slaw


  • 2 tablespoons apple cider vinegar
  • 1/4 cup avocado oil
  • 1/2 teaspoon sea salt, or to style
  • 1 teaspoon maple syrup
  • 8 radishes
  • 4 scallions


  1. In a medium bowl, whisk collectively avocado oil, sea salt and maple syrup.
  2. Slice radishes and scallions, place and fold into dressing.
  3. Enable to marinate for 10 minutes earlier than serving.
To Assemble



  1. Heat tortillas in a pan for 30 seconds.
  2. Lay tortillas onto serving platter and prime with grilled balsamic lime mushrooms. Spoon or drizzle on jalapeño cashew cream and garnish with radish slaw.
  3. Serve heat.

Be taught extra about Balsamic Vinegar of Modena, and examine with Chef Olivia in ICE’s Well being-Supportive Culinary Arts program.

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