If you didn’t catch the March newsletter, I was gifted a couple of wines from celebrity vegan chef Matthew Kenney’s new wine label. They are only sold for dine-in customers at his LA and NYC restaurant locations so far, and I am thrilled to be able to try them out down here in Charlotte where there unfortunately are no MK restaurants. I chose to pair the rosé with this taco recipe from Matthew Kenney’s cookbook and made a few slight adaptions to share with you all.
The Dish
Spicy, zesty, flavorful
This taco recipe is derived from Matthew Kenney’s cookbook PLANTLAB with a few alterations and modifications by yours truly. I was keen to find a perfect dish from Matthew Kenney to pair with the rosé I was sent from his label, and I am excited to share it with you all and hope you give it a try (they were so damn good!).
The tacos have a base of king oyster mushrooms marinated in a (spicy!) barbacoa sauce and some roasted chayote squash. It was my first time working with chayote squash so for those of you in the same boat just remember: peel the squash, and remove the seed! Layers of flavor were added through a nutty pepita cream, spicy jalapeño-avocado purée, and chunky tomato and lime salsa. Radish slices provide a pop of color and crunch. A perfectly charred corn tortilla (you hear me, flour-tortilla fans? C-O-R-N. They’re just better. Don’t @ me.) brings everything together.
Maybe it’s just me but I always get a craving for tacos as the weather starts to get warmer. Something about tacos makes me think about eating outdoors in the sunshine, hopefully sipping on a margarita alongside them. With spring just a couple weeks away and temps finally reaching the 70s, it appears that it’s time for tacos!
The Wine
Mineral, Dry, Vegan
Rosé from Pinot Noir. Willamette Valley. Dundee Hills. Hess Creek Vineyard. 2018.
I can genuinely say I loved this wine – it has all of the qualities I personally enjoy in a rosé. It is bone dry, has a lively acidity (great for food pairing!), delicate fruit and floral notes, and refreshing minerality. It’s also a vegan wine, which again – if you didn’t catch my March newsletter you gotta subscribe here to stop being so out of the loop! – I shared a quick article on what makes a wine vegan. Some aren’t even vegetarian!
Though this wine was grown and made in Oregon, it was reminiscent of a classic French rosé that I typically gravitate towards. The bright acidity and quaffable qualities of the wine make it a solid pairing for these mushroom barbacoa tacos. Best served with a slight chill on it.
Vegan Mushroom Barbacoa Tacos
Description
Spicy vegan tacos with king oyster mushroom barbacoa, pepita cream, avocado puree, and chunky tomato and lime salsa.
Serves 4-6.
Ingredients
Barbacoa Marinade
- 1/2 white onion, chopped
- 1/2 roma tomato
- 2 tablespoons olive oil
- 2 tablespoons rosé wine vinegar
- 2 teaspoons garlic powder
- 1 tablespoon lime juice
- 1/2 tablespoon red pepper flakes
- 2 teaspoons cumin powder
- 1 teaspoon fresh oregano leaves
- 1/4 teaspoon black pepper
Roasted Chayote Squash
- 2 chayote squash, peeled, halved lengthwise, pitted, diced
- olive oil and sea salt to taste
King Oyster Barbacoa
- 1 lb king oyster mushrooms
- barbacoa marinade (above)
- 1 tablespoon olive oil
- sea salt to taste
Pepita Cream
- 1/2 cup raw pepitas (pumpkin seeds), soaked
- 1/4 cup lime juice
- 1/4 cup water
- 1 teaspoon sea salt, more to taste
Guacamole Purée
- 2 small avocados
- 1/2 jalapeño, seeded, chopped
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- zest of 1 lime
- a squeeze of lemon or lime juice (to preserve color)
Salsa
- 1/2 pint cherry tomatoes, quartered
- 1 lime, supremed
- 2 scallions, sliced
- cilantro
- sea salt to taste
Assembly
- corn tortilla
- radish, sliced (for garnish)
- cilantro (for garnish)
Instructions
Barbacoa Marinade
- Blend all ingredients in a blender until smooth (easy!)
Roasted Chayote Squash
- Preheat over to 400 degrees Fahrenheit.
- Drizzle the peeled, diced, and pitted chayote with oilive oil and sea salt.
- Bake for 20-25 minutes.
King Oyster Barbacoa
- Pull king oyster mushrooms apart into strips.
- Marinate mushroom strips in the barbacoa marinade for 30 minutes (or more!).
- Heat oil in a pan over medium-high heat. Add the marinated mushrooms and cook through for about 3-4 minutes.
Pepita Cream
- Soak pepitas for at least an hour (the long the better).
- Blend soaked pepitas with lime juice and water.
- Salt to taste. Start with 1-2 teaspoons. I found that closer to 3 teaspoons was perfect.
Guacamole Purée
- Blend all ingredients until completed smooth.
Salsa
- Mix all ingredients and season with salt to taste.
- You can go for a chunky salsa, or dice the tomato and lime into smaller pieces for a finer texture.
- Or! You can always go ahead and blend all of the ingredients together if you’re anti-chunky salsa.
Assembly
- Heat a pan over medium heat (don’t add oil!).
- Put one tortilla at time – unless you have a large pan that can hold more than one without overlapping – on the pan and allow it to develop some brown spots. If you’re like me, you may even let it hang until it’s got a nice char on it.
- Plate the tacos with the oyster mushroom barbacoa as the based, then the roasted chayote, a dollop of pepita cream and guacamole purée.
- Finish with a bit of the salsa, a few slices of radish, and cilantro.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
