Mediterranean Mushroom Tacos

 

one 10 ounces package Crimini mushrooms

2 cloves garlic, minced or pressed using a garlic press

1 1/2 T. olive oil

1 tsp. ground turmeric

1 tsp. dried basil

1/2 tsp. cumin

1/2 tsp. cracked black pepper

1/4 tsp. salt

For tacos:

 

Sautéed mushroom blend (ingredients above)

1 plum tomato, diced

1/2 cucumber, diced

1/3 C. tahini (sesame paste)

2 T. lemon juice

1 clove minced garlic

4 corn tacos

 

Wash mushrooms well and dice using a chef’s knife. Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. Add mushrooms and sauté until mushrooms are translucent, about 5 minutes. Add turmeric, basil, cumin, pepper and salt to mushrooms and sauté an additional 1-2 minutes. Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.