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Mushroom Tamales

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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.

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

  1. Place the corn husks in a large bowl of warm water and soak for at least 1 hour.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the onion and cook until softened, about 5 minutes.
  4. Stir in the mushrooms and cook until their moisture evaporates and they begin to brown, about 10 minutes.
  5. Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
  6. Cook for 1 minute more and set aside to cool.
  7. In a large bowl, combine the masa harina, baking powder, and salt.
  8. Beat the shortening until light and fluffy.
  9. Gradually mix the masa mixture into the shortening.
  10. Slowly add the vegetable broth until a soft, spreadable dough forms.
  11. Drain the corn husks and pat dry.
  12. Spread about 2 tablespoons of masa dough onto the center of a corn husk.
  13. Place 1–2 tablespoons of mushroom filling in the middle.
  14. Fold the sides of the husk over the filling, then fold up the bottom.
  15. Repeat with the remaining ingredients.
  16. Arrange the tamales upright in a steamer basket.
  17. Steam for 60–75 minutes, adding water to the pot as needed.
  18. The tamales are done when the masa easily pulls away from the husk.
  19. 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

Find it online: https://thefamilycooking.com/mushroom-tamales/