SOFT TACOS WITH MUSHROOMS, ONION, AND CHIPOTLE CHILE

Soft Tacos With Mushrooms, Onion, and Chipotle Chile image

Mushrooms make a great filling for tacos and quesadillas. Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms. You can use cremini or white button mushrooms or oyster mushrooms for this dish.

Provided by Martha Rose Shulman

Time 20m

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
Salt to taste
1 to 2 garlic cloves, to taste, minced
1 canned chipotle chile in adobo, seeded and chopped (more to taste)
2 tablespoons minced cilantro or flat-leaf parsley
8 corn tortillas
2 to 3 ounces queso fresco or ranchero, or feta, crumbled
Fresh or bottled salsa if desired

Steps:

Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams