Vegan miso mushroom tacos
Dinner, Mushrooms, Recipes

Miso Mushroom Taco Recipe


I have become obsessed with miso. I have always loved it but have more recently been integrating it in a wide variety of dishes that I cook. It has become my best friend and I cannot wait to use more of it in my dishes. Miso and tacos go seamlessly well together so I am excited to share this new miso mushroom taco recipe I have developed. I have also added plenty of tasty condiments to these tacos that you can find in the recipe so spice up your next Taco Tuesday!

Miso Mushroom Taco Recipe

Recipe by ChiVegCourse: Dinner, LunchCuisine: Mexican, JapaneseDifficulty: Easy


Prep time


Cooking time



A quick and super flavorful miso mushroom taco recipe to spice up your next Taco Tuesday.


  • Mushrooms
  • oyster mushrooms, sliced

  • soy sauce

  • rice wine vinegar

  • miso mixed with a little water

  • sesame oil

  • garlic, minced

  • Achar aioli
  • Vegan mayo

  • garlic, minced

  • lemon juice

  • achar

  • Refried Beans
  • refried beans

  • diced

  • garlic, mined

  • bay leaves

  • soy butter

  • cumin

  • chili powder

  • paprika

  • Salt/pepper to taste

  • Tacos
  • Corn tortillas

  • pickled onions

  • fresh spinach

  • cilantro, chopped

  • green onion, diced

  • Vegan feta, to taste


  • Preheat oven to 450 F, chop your mushrooms and garlic.
  • In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, garlic, and in a small cup mix the miso with a bit of warm water, then add the miso-water paste to the bowl with the other ingredients. Whisk everything together.
  • Oil your baking sheet and put your mushrooms in a big bowl, mix the mushrooms with half of the miso-sauce making sure every piece gets the sauce. Reserve the rest of the sauce. Then lay out your mushrooms on a baking sheet. Put them in the oven for 15-17 minutes total turning halfway through.
  • Chop your onion and garlic. Then put your refried beans in a medium pan with the onion, garlic, bayleaf, cumin, paprika, chili powder, and ¼ cup of water (I like to put a little into the bean can and then pour it in the bean mixture).
  • Bring everything to a boil, then add the soy butter and stir. Lower to a simmer for about 10 more minutes. Season to taste with salt/pepper.
  • Prepare your achar aioli while the beans are simmering. When your mushrooms are ready, add the rest of the miso sauce to them.
  • Heat your tortillas on medium heat in a small pan.
  • Now it’s time to prepare your tacos! Spread your refried bean mixture on the tortilla, top with the spinach, mushrooms – any extra miso sauce, achar aioli, pickled onions, a sprinkle of vegan feta, green onion, and cilantro.


  • Want more spice? Add more chili powder and paprika.
  • Want more of an achar flavor in your aioli? Add more achar. I love using this achar.
  • An alternative is making a chili crisp aioli. Just use chili crisp instead of achar.
  • Vegan feta from Follow Your Heart is the closest thing to cotija.
  • Pickled onions add a great punch of acid to the umami tacos.
The mushrooms are baking!
The vegan miso mushroom taco is ready!

I love using this type of achar for the aioli. It’s a great condiment.

Hungry for more recipes? Check them out here.

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