Why You’ll Love This Recipe
- Rich and savory mushroom filling
- Perfect vegetarian main dish
- Great for holidays and celebrations
- Make-ahead and freezer-friendly
- Authentic homemade flavor
- Soft, fluffy masa dough
- Ideal for meal prep
- Delicious with a variety of sauces
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Masa Dough
- 4 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening or softened butter
- 3 to 3½ cups vegetable broth
For the Mushroom Filling
- 2 tablespoons olive oil
- 16 ounces mushrooms, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
For Assembly
- 20–24 dried corn husks
- Warm water for soaking
Directions
- Place the corn husks in a large bowl of warm water and soak for at least 1 hour.
- Heat the olive oil in a skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook until their moisture evaporates and they begin to brown, about 10 minutes.
- Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
- Cook for 1 minute more and set aside to cool.
- In a large bowl, combine the masa harina, baking powder, and salt.
- Beat the shortening until light and fluffy.
- Gradually mix the masa mixture into the shortening.
- Slowly add the vegetable broth until a soft, spreadable dough forms.
- Drain the corn husks and pat dry.
- Spread about 2 tablespoons of masa dough onto the center of a corn husk.
- Place 1–2 tablespoons of mushroom filling in the middle.
- Fold the sides of the husk over the filling, then fold up the bottom.
- Repeat with the remaining ingredients.
- Arrange the tamales upright in a steamer basket.
- Steam for 60–75 minutes, adding water to the pot as needed.
- The tamales are done when the masa easily pulls away from the husk.
- Let them rest for 10 minutes before serving.
Servings and Timing
- Servings: 20–24 tamales
- Prep Time: 45 minutes
- Soaking Time: 1 hour
- Cook Time: 75 minutes
- Rest Time: 10 minutes
- Total Time: Approximately 3 hours 10 minutes
Variations
- Cheese and Mushroom Tamales: Add shredded Monterey Jack or Oaxaca cheese to the filling.
- Spicy Mushroom Tamales: Include diced jalapeños or chipotle peppers.
- Spinach Mushroom Tamales: Add sautéed spinach to the filling.
- Roasted Poblano Mushroom Tamales: Mix roasted poblano peppers into the mushroom mixture.
- Vegan Mushroom Tamales: Use vegetable shortening instead of butter.
- Wild Mushroom Tamales: Use a combination of shiitake, oyster, and cremini mushrooms.
- Black Bean Mushroom Tamales: Add cooked black beans for extra protein.
Storage/Reheating
Storage
Store cooked tamales in an airtight container in the refrigerator for up to 5 days.
Freezing
Freeze cooled tamales in freezer-safe bags or containers for up to 3 months.
Reheating
Steam for 10–15 minutes or microwave wrapped in a damp paper towel until heated through.
FAQs
What mushrooms work best for tamales?
Cremini, baby bella, shiitake, oyster, and mixed mushrooms all provide excellent flavor.
Can I make tamales ahead of time?
Yes. Tamales are perfect for making in advance and reheating later.
Why soak the corn husks?
Soaking softens the husks, making them easier to fold and wrap.
How do I know when tamales are done?
The masa should pull away cleanly from the husk when fully cooked.
Can I freeze uncooked tamales?
Yes. They can be frozen before steaming and cooked directly from frozen with extra steaming time.
What sauces pair well with Mushroom Tamales?
Red chile sauce, green salsa, salsa verde, mole, and sour cream are all excellent choices.
Can I make these vegan?
Absolutely. Use vegetable shortening and ensure all other ingredients are plant-based.
Why is my masa dry?
The dough may need additional broth to achieve a soft, spreadable consistency.
Can I use fresh corn husks?
Dried corn husks are traditionally used, but fresh husks can work if available.
What side dishes go well with tamales?
Mexican rice, refried beans, black beans, salads, and grilled vegetables pair wonderfully.
Conclusion
Mushroom Tamales are a flavorful and satisfying vegetarian dish that combines tender masa dough with a rich, savory mushroom filling. Perfect for celebrations, holidays, and family meals, these homemade tamales offer authentic flavor and comforting texture in every bite. Whether enjoyed fresh from the steamer or reheated later, Mushroom Tamales are a delicious tradition worth sharing.
PrintMushroom Tamales
Mushroom Tamales are a flavorful vegetarian take on a traditional favorite, featuring soft masa dough wrapped around a savory mushroom filling. Steamed until tender, these tamales are perfect for holidays, family gatherings, and make-ahead meals.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Total Time: 3 hours 10 minutes
- Yield: 20-24 tamales
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening or softened butter
- 3 to 3½ cups vegetable broth
- 2 tablespoons olive oil
- 16 ounces mushrooms, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 20–24 dried corn husks
- Warm water for soaking
Instructions
- Place the corn husks in a large bowl of warm water and soak for at least 1 hour.
- Heat the olive oil in a skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook until their moisture evaporates and they begin to brown, about 10 minutes.
- Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
- Cook for 1 minute more and set aside to cool.
- In a large bowl, combine the masa harina, baking powder, and salt.
- Beat the shortening until light and fluffy.
- Gradually mix the masa mixture into the shortening.
- Slowly add the vegetable broth until a soft, spreadable dough forms.
- Drain the corn husks and pat dry.
- Spread about 2 tablespoons of masa dough onto the center of a corn husk.
- Place 1–2 tablespoons of mushroom filling in the middle.
- Fold the sides of the husk over the filling, then fold up the bottom.
- Repeat with the remaining ingredients.
- Arrange the tamales upright in a steamer basket.
- Steam for 60–75 minutes, adding water to the pot as needed.
- The tamales are done when the masa easily pulls away from the husk.
- Let them rest for 10 minutes before serving.
Notes
- Use cremini, baby bella, shiitake, oyster, or mixed mushrooms for the filling.
- Add cheese, roasted poblano peppers, spinach, or black beans for variation.
- If the masa seems dry, add additional broth a little at a time.
- Cooked tamales can be refrigerated for up to 5 days or frozen for up to 3 months.
- Serve with salsa verde, red chile sauce, mole, or sour cream.
Nutrition
- Serving Size: 1 tamale
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
