WILD MUSHROOM BLACKENED POBLANO TACOS
Steps:
- Roast the poblanos on the open flame of a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Put in a bowl and cover with a clean kitchen towel or plastic wrap; let stand for 5 minutes. Peel the poblanos with a knife, scraping off the skin, then remove the stem and seeds. Cut crosswise into thin strips.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until they have released some of their liquid and are golden brown, about 10 minutes. Add the poblanos, coriander and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice and season with salt to taste.
- Serve the mushroom poblano filling in warm tortillas topped with radishes, avocado, queso fresco, crema and cilantro. Serve with lime wedges.
CHILI-LIME MUSHROOM TACOS
I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Nutrition Facts : Calories 300 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
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.
POBLANO, MUSHROOM AND POTATO TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
- Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
- Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
- Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.
MUSHROOM CHICHARRóN TACOS
This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa.
Provided by Jocelyn Ramirez
Categories tacos, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
- Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
- While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
MUSHROOM AND ONION VEGETARIAN TACOS
Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide 'meaty' and filling flavor, balanced out by sweet caramelized onions.
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
- Spoon filling on tortillas. Add toppings. Roll up tortillas.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 38.5 g, Cholesterol 22.6 mg, Fat 22.6 g, Fiber 3.7 g, Protein 9.8 g, SaturatedFat 7.9 g, Sodium 852.2 mg, Sugar 2.2 g
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.
MUSHROOM TACOS RECIPE BY TASTY
Here's what you need: cremini mushroom, olive oil, onion, garlic, low sodium soy sauce, cumin, chili powder, black pepper, tortilla
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add mushrooms to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
- Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and garlic and sauté until the onion is translucent.
- Add the mushrooms and saute for 8-10 minutes, or until most water has evaporated.
- Add soy sauce, cumin, chili powder and pepper. Sauté for 5 more minutes, or until desired consistency is reached.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
VEGETARIAN MUSHROOM TACOS
Flavorful mushroom tacos are quick to make and perfect for the picky vegetarian on taco night. If you're vegan use a non-dairy fat instead of butter and stay clear of the sour cream topping.
Provided by Emily Miller
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
- Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 21.9 g, Cholesterol 10.8 mg, Fat 6.2 g, Fiber 3.7 g, Protein 4 g, SaturatedFat 3 g, Sodium 350.9 mg, Sugar 4.4 g
MUSHROOM AND BELL PEPPER TACOS
Who said meatless mushroom tacos cannot be delicious? Try this recipe and you will see for yourself. Quick, delicious, and nutritious appetizer any time of the year.
Provided by Kristina S.
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion and cook until golden brown, 5 to 7 minutes. Stir in mushrooms, bell peppers, and jalapenos. Season with salt, pepper, and chili powder. Cook and stir until vegetables are tender, 10 to 15 minutes.
- Lightly brush tortillas with olive oil. Place tortillas on a grill or skillet over medium heat and heat until char marks start to appear, 1 to 2 minutes.
- Divide mushroom and bell pepper mixture among tortillas. Top with Cheddar cheese and heat until cheese melts, about 2 minutes. Garnish with cilantro.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 16 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 4.6 g, Sodium 905.8 mg, Sugar 4.1 g
CHORIZO, POTATO, AND MUSHROOM TACOS
Make and share this Chorizo, Potato, and Mushroom Tacos recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
- Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
- Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.
Nutrition Facts : Calories 644.5, Fat 35, SaturatedFat 12.6, Cholesterol 75, Sodium 1093.9, Carbohydrate 56.4, Fiber 7.7, Sugar 3.6, Protein 27.5
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
MUSHROOM AND ONION VEGETARIAN TACOS
Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide a 'meaty' and filling flavor, balanced out by sweet caramelized onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
- Spoon filling on tortillas. Add toppings. Roll up tortillas.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 1 1/2 g
GRILLED WILD MUSHROOM AND KALE TACOS WITH CHIPOTLE SALSA RECIPE - (4.3/5)
Provided by á-159368
Number Of Ingredients 23
Steps:
- Chipotle Salsa: 1. Preheat the broiler. In a flat pan, brush onion quarters with 1 tsp. of the oil. Broil on a rack about 5 inches from the heat about 8 minutes, turning once, until soft and golden. 2. In a small skillet, heat the remaining oil over medium. Add garlic and sauté until soft and golden, shaking the pan occasionally. 3. In a blender, combine onion, garlic, tomatoes (including juices), chipotle peppers, bay leaf, cumin, basil, oregano, cinnamon, black pepper, and allspice. Puree until smooth. Pour the mixture into a large saucepan and simmer for 30 minutes. Season to taste with salt. Salsa will last for about a week stored in the refrigerator in an airtight container. Tacos: 1. Heat a gas grill or large heavy skillet over medium-high heat. In a large bowl, toss the mushrooms with 2 tbsp. of oil, and grill or sauté them in skillet until browned and just cooked through. Remove mushrooms from heat, cut into slices, season with salt and pepper, and spoon Chipotle Salsa to taste on top. 2. In a large skillet, heat remaining oil over high. Add the kale and cook about 5 minutes or until crisp, turning often. Season to taste with salt and pepper. 3. Spoon mushrooms onto tortillas, garnish with the kale and goat cheese, and serve with some of the remaining salsa on the side.
KOREAN BULGOGI AND MUSHROOM TACOS
Bulgogi is one of the most iconic Korean dishes. The marinade not only tenderizes the meat but also imparts the perfect combination of sweet and savory to the flavor profile. The salad is super-easy to whip up and adds a lovely freshness and crunch to the tacos. Drizzle a bit of the gochujang sauce on top and experience the melodious harmony of sweet, salty, sour and umami flavors come to life!
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 1h5m
Yield 5 tacos
Number Of Ingredients 21
Steps:
- For the tacos: Combine the soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper to make the marinade. Add the beef and mushrooms and marinate for at least 30 minutes. Cook in a skillet over medium-high heat, stirring, until cooked through.
- For the salad: Combine the rice vinegar, sugar, fish sauce and garlic in a large bowl. Add the lettuce, green onions and red onion and toss everything together. Drizzle in the sesame oil and sprinkle in the sesame seeds. (As with many Korean dishes, you can easily adjust the recipe by adding more vinegar, sugar or salt to taste. Be sure to taste as you go!)
- For the gochujang sauce: Mix together the gochujang, sesame oil, sugar, vinegar and 1 tablespoon water in a small bowl,, adding more water for a thinner consistency if desired.
- For the taco assembly: Add the meat mixture to the tortillas and top with the salad. Drizzle as much or as little of the gochujang sauce as you desire. Enjoy!
Nutrition Facts : Calories 356, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 457 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 22 grams, Sugar 8 grams
MUSHROOM TACOS
These tacos are the best ever! You can use beef or venison. The mushroom trick helps cut back on meat, and you don't even realize it, making this recipe a much healthier and tasty option.
Provided by Stephen Williams
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
- Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
- Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 21.5 g, Cholesterol 45.9 mg, Fat 10.1 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 2.4 g, Sodium 596.2 mg, Sugar 4 g
POBLANO AND MUSHROOM TACOS
Provided by Bon Appétit Test Kitchen
Categories Mushroom Sauté Vegetarian Kid-Friendly Low Cal Dinner Healthy Tortillas Monterey Jack Chile Pepper Bon Appétit Small Plates
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
- Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.
MUSHROOM TACOS
Simple (modified to vegan) tacos made from mushroom, onions, garlic, and your choice of peppers. Piled onto corn or flour tortillas, as a taco, or rolled into a burrito, is how my niece (the Vegan) has been enjoying this dish. The butter was replaced with a vegan alternative, so that she could have her tacos along with the family (Omnivores). I had vegan rice and beans for her as well. May also be used as a side dish with tamales or enchiladas, and such. Found in the book "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" By Roberto Santibanez & JJ Goode.
Provided by Margaret Gandara
Categories Vegetable
Time 35m
Yield 10 tacos, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chilies, and garlic. Cook, stirring frequently, until the onions are translucent, about 2 minutes.
- Add the mushroom, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 more minutes, then stir in the butter and epazote until the butter has melted. Season to taste with additional salt.
- Serve with warmed tortillas, if being used. Add a complimentary, favorite topping, or serve as a side dish.
- If non-vegan, you may use crumbled Queso Fresco, or any complimentary cheese,or cream, as a garnish/topping.
- Garnishes to try: Pickled jalapeno chilies, salsas, avocados, etc.
Nutrition Facts : Calories 41.7, Fat 0.4, SaturatedFat 0.1, Sodium 705.3, Carbohydrate 7.5, Fiber 1.9, Sugar 3.8, Protein 4
MUSHROOM AND BELL PEPPER QUESADILLAS OR SOFT TACOS
A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
- To make quesadillas preheat the oven to 400°F. Arrange the mushrooms and peppers on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
- To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
- Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)
- Green Chili Black Beans (page 114)
- Simple tossed salad
- Calories: 287
- Total Fat: 12g
- Protein: 17g
- Carbohydrate: 25g
- Cholesterol: 30mg
- Sodium: 512mg
MUSHROOM-SQUASH TACOS
These tiny tacos are the perfect pre-Thanksgiving dinner appetizer. They're hearty enough to stave off hunger until the main meal is ready and yet light enough to not ruin your appetite.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 12 mushroom-squash tacos
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the white and light green scallion parts, the butternut squash, shiitakes and garlic, and cook until the squash begins to soften, about 3 minutes. Stir in the chili powder and cook 30 seconds. Add 2 cups water and simmer until the vegetables are tender and a thick sauce forms, about 8 minutes.
- Layer 2 tortillas together to make 12 separate stacks, then divide the mushroom mixture among the tortillas. Top with the dark green scallion parts and the jalapeños. Serve the tacos with the lime wedges.
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