Close-up of Mushroom Street Tacos, as seen on The Pioneer Woman, season 34.
Recipe courtesy of Ree Drummond

Mushroom Street Tacos

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  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 4 to 6 servings
Ree’s mushroom tacos are made extra special with the addition of spices such as cumin, paprika and chili powder. What’s more, this is one of Ree’s 16-minute meals, so it goes from pan to plate in very little time.


Mushroom Tacos:

Pickled Onion Pico de Gallo:


  1. For the mushroom tacos: Char and warm the tortillas in a skillet for 20 to 30 seconds each in a dry pan. Wrap in a cloth to keep warm.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and onions, then cook until the mushrooms have released their moisture and begun to brown, 7 to 8 minutes. Add the garlic, chili powder, cumin, paprika, salt, pepper and chile flakes. Stir and cook, an additional 2 to 3 minutes. Stir in the lime juice.
  3. For the pickled onion pico de gallo: Combine the cherry tomatoes, pickled red onions, cilantro, cumin, salt, pepper, jalapeño and lime zest and juice. Toss to combine. Taste and adjust the seasonings.
  4. Serve the mushroom tacos with the pickled onion pico and warmed tortillas.