MUSHROOM TACOS WITH CHARRED-CORN SALSA
Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too-just skip the sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
- Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.
CHIPOTLE-GRILLED MUSHROOM TACO BAR
You won't miss the meat when you build a taco with spicy and sweet grilled portobellos. Be sure to let the mushrooms get a good char on the cap side before you flip them; they just taste better that way. The corn salsa is a riff on elote, the Mexican grilled corn rolled in mayonnaise and Parmesan cheese, and it makes a mild, creamy partner to the spicy mushrooms.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Prepare a grill for medium-high heat.
- For the mushrooms: Pulse the orange juice, vegetable oil, cider vinegar, brown sugar, chipotles and adobo sauce and1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified.
- Put the mushroom caps in 1 or 2 large resealable plastic bags and pour in the marinade. Rub the marinade into the caps, seal the bags and marinate at room temperature while you make the corn salsa, turning the bags over occasionally.
- For the corn salsa: Lightly oil the grill grates. Brush the corn evenly with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill at medium-high heat.
- Whisk the mayonnaise, Parmesan and lime zest and juice in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and 1/4 teaspoon salt and set aside.
- Remove the mushrooms from the marinade, shaking off any excess, and season on both sides. Pour the marinade into a bowl. Put the mushrooms on the grill cap-side down and grill until very charred, rotating them a few degrees to keep one spot from charring too much if necessary, about 4 minutes. Flip, brush with a little marinade and grill until the bottoms are charred and the mushrooms are tender when pierced with the tip of a paring knife, about 4 more minutes. Transfer the mushrooms to a cutting board, slice thickly and transfer to a platter.
- For the taco bar: Serve the mushrooms immediately with the tortillas, corn salsa, Monterey Jack, pico de gallo, radishes, avocados and limes, letting diners build their own tacos.
MUSHROOM TACOS
Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.
Provided by Martin
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 27m
Yield 3
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g
PULLED MUSHROOM TACOS WITH SALSA GUILLE
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Provided by Andrea Aliseda
Categories Dinner Taco Mushroom Garlic Lime Paprika Tortillas Onion Avocado Radish Cilantro Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mushrooms:
- Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
- Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
- Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
- Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
- Tacos:
- Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
- To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
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MUSHROOM AND CORN TACOS RECIPE - REAL SIMPLE
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Servings 4Total Time 25 mins
- Heat a large cast-iron skillet over high. Add corn; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. (Some kernels may pop out of the skillet.) Remove corn from skillet; set aside.
- Add oil to skillet; heat 30 seconds. Add mushrooms, oregano, ancho chile powder, and cumin. Cook, stirring often, until mushrooms begin to brown, 2 to 3 minutes. Stir in garlic and salt, and reduce heat to medium. Cook, stirring occasionally, until mushrooms are tender but still somewhat firm, 2 to 3 minutes. Remove from heat, and stir in corn.
- Place a generous ½ cup mushroom mixture in each tortilla. Top each with 2 tablespoons onion, 1½ tablespoons salsa, a few chile slices, and cilantro leaves.
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