I’m here to make Mushroom Ghee Roast Tacos a thing! Flavour-packed Mushroom Ghee Roast loaded up in soft shell tacos with a tangy apple and onion slaw – this one’s truly addictive ❤️🔥
It’s no doubt that I am a fan of ghee roast. My Chicken Ghee Roast recipe is one of the most popular recipes on the blog (and in our house!). My Paneer Ghee Roast is just as loved. The freshly roasted masala coated with ghee is my weakness! And that’s how I came up with these Mushroom Ghee Roast Tacos.
If you think about it, it just works. Instead of roti or naan, we use soft shell tacos as a serving base for the Mushroom Ghee Roast. To balance out the richness of the masala, we make a tangy apple and onion slaw. Fold up the tacos, and you’ve got yourself the perfect bite!
Making, serving, and eating these is just so fun. This is a Mangalore-style classic recipe, reimagined in a new style for my Coast to Coast series!
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Ingredients Overview
We start with making an incredibly easy apple and onion slaw – cut them into thin strips and toss with some vinegar, sugar and salt.
For the mushrooms, we’ll need the star ingredient of this recipe – ghee – along with some jaggery, and curry leaves.
To make the fresh ghee roast masala, we combine dried red chillies with peppercorns, cumin seeds, coriander seeds, fenugreek seeds, whole garlic cloves, tamarind paste, salt and water.
When it’s time to assemble, we bring together 6 mini tacos (you can use store-bought tortilla wraps too but I like to make these with some corn flour at home) and all add some chopped coriander and fried curry leaves as toppings!
Frequently Asked Questions
Doing this would alter the flavour profile of this recipe completely! Don’t skip or skimp on the ghee!
You could sub the mushrooms for any filling of your choice – paneer and chicken would work great but note that the cook time will change. You can refer to my Paneer Ghee Roast recipe and Chicken Ghee Roast recipe for the exact steps.
I make my mini tacos at home using corn flour but you can also use store bought tortillas to make these as well. I recommend using soft shell tacos for this recipe and not the hard shell tacos.
The ghee roast filling and the apple and onion slaw can be stored individually in airtight containers. Heat up the tacos and the fillings and assemble when ready to serve.
Richa’s Top Tricks
- When roasting the spices, keep the flame on low and stir continuously to cook everything evenly and prevent the spices from burning.
- Allow all the roasted masalas to cool down completely before blending them
- Make sure to add water one spoon at a time when blending so that you get a thick, smooth paste
- Make sure to not cook the mushrooms for too long as it will turn too chewy
- Don’t substitute the ghee in this recipe for oil or butter – that will change the flavour profile of this recipe completely
The richness of ghee, earthiness of mushrooms, and the flavor and aroma from the freshly roasted spices make these Mushroom Ghee Roast Tacos super addictive. Not to mention how fun these are to eat!
If you’re looking for an interesting new recipe to try, then this one has got to be on your list! I hope you’re enjoying my Coast to Coast series so far and stay tuned for more recipes to come 🙂
As always, if you make this recipe then do send me your recreations over on my IG @my_foodstory.
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Making apple slaw
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Add all ingredients given to a large bowl, combine everything well & refrigerate for 10 minutes.
1 cup apples sliced into thin strips, 1 cup onions sliced very thin, 2 tablespoons vinegar, 1 teaspoon sugar, ¾ teaspoon salt
Making ghee roast masala
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Add pepper corns, coriander seeds, cumin seeds and fenugreek seeds to a kadai & dry roast them for 5-6 minutes on low heat. Stir continuously to avoid the spices getting burnt. Transfer to a plate & let them cool.
5 black peppercorns, ½ tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds
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Dry roast red chillies & garlic on low heat for 2-3 minutes till the chillies turn crisp & garlic light brown & set aside to cool.
7 kashmiri red chillies, 8 peeled whole garlic cloves
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Add all dry roasted ingredients to a mixer along with tamarind paste & salt and blend till smooth. Add about 1-2 tablespoons of water, one spoon at a time, to make a thick, smooth paste. Set aside.
½ teaspoon tamarind paste, ¾ teaspoon salt, 1-2 tablespoons water
Marinating mushrooms
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Add 1 tablespoon of the masala to mushrooms and mix to combine. Cover and allow it to marinate at least for 30 minutes.
200 grams mushrooms
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Reserve the remaining masala for use later.
Making Ghee Roast
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In a large pan or kadhai, heat 1 tablespoon of ghee and add the marinated mushrooms in a single layer. Fry the mushrooms for 2-3 minutes on each side. Use tongs to remove and keep aside.
2 tablespoons ghee
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In the same pan, add the remaining ghee and the masala. Fry the masala till it turns a deep reddish maroon colour and ghee separates from the sides of the pan. This takes about 8-10 minutes. See note 3.
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Add the roasted mushroom halves back to the pan along with jaggery and mix to make sure that the mushrooms are coated well with the masala. cook for 6-8 minutes till the ghee separates from the masala.
½ teaspoon jaggery or sugar
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Sprinkle curry leaves and set aside.
1 sprig curry leaves
Serving mushroom ghee roast tacos
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Fry each taco on an open flame for 1-2 minutes on either side and set aside.
6 mini tacos
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Place the taco on a plate, arrange 2 tablespoons of ghee roast, 1 tablespoon of apple slaw & sprinkle ½ tablespoon chopped coriander leaves & 5 fried curry leaves.
½ cup apple coleslaw, 3 tablespoons chopped coriander, 20 curry leaves shallow fried in 1 teaspoon of oil
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Repeat the same for the rest of the tacos.
- Using ghee is a must in this recipe for best results.
- Do not cook the mushrooms for a long time as it might turn chewy.
- Make sure the masala is well fried and ghee separates from the masala.
Calories: 168kcal, Carbohydrates: 22g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 13mg, Sodium: 630mg, Potassium: 396mg, Fiber: 3g, Sugar: 8g, Vitamin A: 663IU, Vitamin C: 151mg, Calcium: 56mg, Iron: 1mg
This article was written by Navya Khetarpal.
