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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:
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:
- 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:
Chicken Salsa Verde Tamales
Jalapeno Cheese 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 ImportantLook 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!
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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For the Filling:
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.
- 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.
- 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.
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.