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Mushroom Tamales … Yum! Yum! Yum!
Mexican food is ideal for vegan recipes. With all the spices and flavor combinations, you’ll never miss the meat.
Just take this super tasty and nutritious recipe. I KNOW you’ll want more than one.
Add your favorite salsa and get out those stretchy pants. lol!
More Mexican Vegan Tamales:
Vegetable Tamales
Tamales Dulces
Bean Tamales
How to Make the Filling
- Heat oil in skillet.
- Add mushrooms, onion, garlic, cumin, and salt.
- Add chipotle and stir to combine.
It will take a few minutes for the mushrooms to cook.
Don’t be afraid if it looks like the mushrooms won’t fit in the skillet. They reduce in size when they are cooked.
Table of Contents
More Mexican Vegan Recipes:
Vegan Pozole
Cactus Salad
Mexican Shortbread Cookies (Hojarascas)
Frijoles de la Olla
- Cook until the liquid has completely dissolved.
- This will take a few minutes.
Caution: Don’t skip this step! If you assemble the tamales without letting the liquid dissolve, you’ll end up with soggy tamales.
Let the mixture cool slightly before assembling the tamales.
More Mexican Tamales Recipes:
Pork Tamales
Chicken Salsa Verde Tamales
Jalapeno Cheese Tamales
Beef Tamales
- Submerge the corn husks in hot water.
- Minimum 30 minutes. Overnight is best.
They need to be pliable to roll up.
If after 30 minutes they are not ready, add more hot water, and submerge for an additional 30 minutes.
Size is Important
Look for husks that are large in size.The smaller the corn husk, the smaller the tamal. Large corn husks will make large tamales.
- Make the masa.
- Or buy already pre-made.
If you are buying masa from a grocery store, they will inevitably use lard.
Instead, go vegan!
This masa with oil recipe is perfect for savory recipes. Or make regular masa for tamales using shortening and vegetable broth.
How to Assemble
- Spread a thin layer of masa on the corn husk.
- Using your best judgement, add some of the filling.
- Fold both sides in.
- Fold the triangular bottom side in.
Once assembled, set aside with the open side up. You don’t want the filling to come out.
Repeat until you don’t have any more ingredients.
Make Ahead of Time:
This is a great idea for parties. Assemble tamales ahead of time and freeze uncooked. The day of the party, remove from freezer and cook.
- Pour hot water into the steamer pot.
- Arrange the tamales inside the pot.
- Cook for 1 ½ hours – 2 hours.
After they have finished cooking, turn off the heat and let them sit in the pot for an additional 30 minutes.
Tamales are ready when they pull away easily from the corn husks.
Pro Tip:
If they are still soggy after that, put them inside the fridge. Masa can be fickle.Can’t Wait?
Make Instant Pot Pork Tamales or Instant Pot Chicken Tamales. They are done in almost half the time as regular steamer pot tamales.
Salsas for tamales
Mild Roasted Tomato Salsa
Medium Roasted Salsa Verde
Spicy Chile de Arbol Salsa
Spicy Chile Piquin Salsa
These Mushroom Tamales are so incredibly good! Perfect for a Mexican Christmas dinner or special occasion. Serve with refried beans and dig in.
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Mushroom Tamales
Ingredients
For the Filling:
- 2 tablespoon olive oil
- 12 ounces portobello mushrooms (or 10 caps)
- ¼ onion diced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 2 chipotle peppers
- 1 garlic clove
To Assemble:
- 1 ¾ cup prepared masa
- 20 corn husks (or half package)
- 8 cups hot water (for corn husks)
- 3 cups water (for steamer pot)
Instructions
For the Filling:
- Heat oil in a large skillet.
- Dice the mushrooms and add to the skillet.
- Add the onion, salt, cumin, chipotle peppers, and garlic.
- Stir to combine.
- Cook for 10 minutes, or until liquid has been completely evaporated.
- Stir occasionally while the mushrooms are cooking.
For the Corn Husks:
- Separate the corn husks and remove any debris.
- Remove any dust, corn hair, or bugs you find.
- Submerge in hot water.
- Place a heavy object over the husks so they can be fully underwater.
- 30 minutes, or overnight is best.
To Assemble:
- Drain the water from the corn husks.
- Shake off any excess water.
- Spread a thin layer of masa on a corn husk.
- Avoid the top corner part of the husk.
- Add a spoonful of the mushroom filling (or eyeball how much to add) to the center of the husk.
- Fold both sides in.
- Fold the pointy top of the husk inward.
- Place your tamal in a container with the open side up.
- Repeat until there are no more ingredients.
Cooking the Tamales:
- Add 2 cups hot water to a steamer pot.
- Arrange the tamales inside the pot with the open side up.
- Cover with the lid.
- Cook on medium heat for 60 minutes.
- With tongs, move the tamales aside slightly.
- Carefully add another cup of water.
- Cook for an additional 60 minutes.
- Turn the heat off.
- Leave the lid on the pot.
- Let the tamales sit in the pot for an additional 30 minutes.
- The tamales are ready when the tamal peels away from the corn husk easily.
Notes
- In the fridge, Mushroom Tamales last up to 5 days.
- In the freezer, they last up to 6 months in a plastic bag with all the air removed.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
Love tamales. I recently spent time in Oaxaca, Mexico and could not get enough of the tamales. I’ve never thought of making them at home. With your recipe, I’ll try. Great recipe and yes for tamales!!
Tamales are the best! So glad you enjoyed this recipe.
I love fresh homemade tamales but I don’t have a reputable person to buy them from. I’d love to find someone local who can make them fresh for me. I don’t think that I could make them myself. But your recipe makes me want to try to make them. I’d love to try the mushroom and even chicken tamales.
This recipe is easy and delicious. Hope you try it!
All these flavors in one dish! It sounds amazingly delicious!
Right? What’s not to love about this recipe. Hope you try it!
I don’t eat mushrooms much, but my friend who is also a vegan would love this Mushroom Tamales 😍 It looks so delicious ❤️
They really are!
These look delicious! We are always on the lookout for good vegan meals! Pinning this so I can make it soon.
Hope you try this recipe it’s delicious!
I bet the mushroom tamale would be nice with some salsa verde. I love a good tamale. I’ve never had a mushroom one, so I may have to try making some.
Yumm your idea sounds amazing! Hope you try this recipe.
This is a very interesting recipe. We love Mexican food and this recipe captures the essence of Mexican cuisine.
Hope you try this recipe. It’s amazing.
I love tamales. They’re so good. I’ve never made them myself though. These ones with mushrooms sound interesting.
They are delicious. Hope you try them!
I agree, it’s better to go vegan when it comes to masa.
Hope you try this recipe Nikki!
I’m passing this one on to my mushroom loving mama!!
This recipe is delicious! Hope you and your mama try it!
Oh my goodness! I want some of those right now. I never thought of using mushroom filling for our tamales.
So good right? Hope you try this recipe.
I have never made tamales but being vegan I like to try new recipes. I will try to make these soon for a Mexican night.
You will love them! This recipe it’s amazing
I am SO making these for taco Tuesday! I’ve never tried a meatless tamale before. Mushrooms are such a great meat substitute.
Yes, very yummy. 🙂
I love mushrooms, and I love tamales. This seems like a no-brainer to me. I’ll be making this soon.
This recipe is amazing! Hope you try it!