Mushroom street tacos with cabbage slaw and cheddar cheese


  • 2 tbs olive oil
  • 1 red and green bell pepper sliced
  • 1/2 sweet onion sliced 
  • 3 sliced portobello mushrooms, sliced lengthwise about 1/4" thick (gills removed)
  • 1 tbs fresh minced garlic 
  • 1/2 tsp pepper 
  • 1 tsp salt 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 tsp ground cumin 
  • 1 tsp chile powder
  • Shredded red cabbage
  • Chopped onion
  • Chopped cilantro
  • Charred green onion and avocado cream (recipe follows)
  • 10 small flour or corn tortillas
  • 1-2 cups Shredded Queen Bee Porcini
  • Lime wedges


  1. In a sauté pan on medium heat oil. Sauté bell pepper and onion. Cook until softened. About 10 min. Add mushrooms, garlic, garlic powder, onion powder, cumin, chile powder, salt, pepper.  Stir together.
    Sauté mushrooms until they are tender but still have a little al dente.
  2. In a separate bowl, toss together veggie garnish (cabbage, onion, and cilantro). 
  3. Serve in warmed tortillas and garnish with shredded Queen Bee Porcini cheese, veggie garnish, and charred green onion and avocado cream sauce. Add a squeeze of fresh lime! 

Charred Green Onion and Avocado Cream Sauce

  • 1 15 oz bottle of Mexican crema 
  • 1 large avocado chopped 
  • 1 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 4 whole green onions
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 garlic clove minced
  • Juice of 2 limes 
  1. In a dry pan over medium heat, place trimmed whole green onions in the pan. Cook until charred, 3-5 minutes. Remove from heat and chop. In a blender, add all ingredients and blend until smooth. Season with salt and pepper to taste.