Taco Hongos, or mushroom wrap

picture of taco hongos, or mushroom wrap

a lovely flavourful mixture of mushrooms, tomatoes, garlic and lime juice. Loved by vegetarians, vegans and meat lovers alike! Recipe in “Cozy orange style”

Taco Hongos, or mushroom wrap

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picture of taco hongos, or mushroom wrap
lunch; dinner; vegetarian, vegan
Prep Time
15 minutes
Cook Time
45 minutes

This was one of the most popular tacos in our mexican restaurant. It is a vegetarian wrap, with a filling of mushrooms, stewed in vegetable stock and some lime juice, finished off with a nice garlicky tomato sauce. Even the non vegetarians guests loved it, and it was the taco that was most often sold out. It is easily made vegan as well, just use plantbased margarine in stead of butter. Do not be put off by the cooking time, the prep is really easy and then it is just a matter of a long simmer, while you pour yourself a glass of wine and start on the nibbles… Buen provecho!

Servings: 8 tacos
Serving Size: 1


  • 500 grams of chestnut mushrooms, sliced in half or quarters
  • 400 grams onions, finely sliced
  • 15-18 grams green peppers, deseeded and finely chopped
  • 150 ml water
  • 2 solid teaspoons of vegetable stock powder, or 1 cube
  • the juice of 1 – 2 lemons (about 25 ml)
  • 60 grams of butter (use plantbased if you want to make the dish vegan proof)
  • 2 cans of peeled tomatoes (about 400 grams per can)
  • 5 garlic cloves
  • 8 – 10 flour tortillas, or wraps


  1. Put the mushrooms, onions, peppers, the water, the stock, the lime juice and the butter in a large pot
  2. Put a lid on the pot and bring quickly to the boil (± 4 minutes)
  3. Then take the lid of and leave the pot on medium high heat, until all the water has evaporated and the mushrooms are starting to fry in the butter
  4. Stir occasionally
  5. Now drain of all the liquid from the tomatoes and put them in a blender
  6. Add the garlic and blend to a puree
  7. When all the water has gone and the mushrooms are starting to sizzle, add the tomatoes/garlic mixture to the pot
  8. Put on a low heat and let simmer, without a lid until the sauce has thickened and is more like a stew than a sauce. this may take 30 – 45 minutes
  9. Season with salt and pepper and serve with (fresh) tortilla’s and maybe some cilantro


use a large, as in broad, pot, so all the moisture can easily evaporate


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