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Portobello Mushroom Tacos

Source of Recipe

From "Sundays with Sophie" by Bobbie Flay


Recipe Introduction

"One of my party tricks is I can take pretty much any leftover and turn it into tacos. In this case it was some leftover mushrooms, which I was able to turn into quick-and-easy vegetarian tacos (although you can omit the goat cheese and make them totally vegan, too). The key is to always have an array of taco staples like chiles, limes, onions, garlic, and tortillas in your pantry. That way you're always ready for Taco Night."

List of Ingredients

◦ 1 tablespoon ancho chile powder
◦ 1 tablespoon New Mexico chile powder
◦ 2 teaspoons ground cumin
◦ 4 cloves garlic, finely chopped to a paste with � teaspoon kosher salt
◦ ⅓ cup fresh lime juice
◦ � small red onion, roughly chopped
◦ ⅔ cup extra-virgin olive oil
◦ 6 portobello mushrooms (about 1 � pounds total), stems discarded
◦ Kosher salt and freshly ground black pepper
◦ 8 (6-inch) corn tortillas
◦ Quick-Pickled Red Onions, for serving
◦ � cup crumbled goat cheese, for serving
◦ Sliced scallions, for garnish
◦ Chopped fresh cilantro leaves, for garnish


Recipe

In a large baking dish, stir together the ancho chile powder, New Mexico chile powder, cumin, garlic, lime juice, red onion, and olive oil. Add the portobello mushroom caps and turn to coat well in the marinade. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Set an oven rack in the middle position and preheat the oven to 425� F. Line a large baking dish with parchment paper and set aside.

Transfer the portobello mushrooms to the lined baking sheet, shaking off any excess marinade, and season liberally on both sides with salt and pepper. Roast in the oven, gills side up, until golden brown and tender, about 30 minutes, turning the mushroom caps once halfway through the cooking time. Transfer the mushrooms to a cutting board and allow to cool slightly.

Meanwhile, heat a large cast-iron skillet over medium-high heat. Add one or two tortillas and cook until the tortillas are hot and pliable, 15 to 30 seconds per side. Repeat with the remaining tortillas.

Thinly slice the roasted mushroom caps, then divide among the warm corn tortillas, garnish with the Quick-Pickled Red Onions, crumbled goat cheese, scallions, and cilantro, and serve.

Serves 4






❧ Quick-Pickled Red Onions:

"This is one of my most-used condiments. Keep these in your fridge and you are always ready for taco night."

◦ � cup fresh lime juice
◦ � cup distilled white vinegar
◦ 1 tablespoon sugar
◦ 2 teaspoons kosher salt
◦ 1 red onion, peeled, halved, cut into ⅛-inch-thick half-moons

In a small saucepan, stir together the lime juice, vinegar, sugar, and salt. Bring to a boil over medium-high heat. Once the sugar and salt have dissolved, remove from the heat and let the mixture cool slightly.

Place the onions in a large heatproof bowl and carefully pour the liquid over the onions. Cover and refrigerate for at least 30 minutes. Transfer to an airtight container and store in the refrigerator for up to 3 months.

Makes about 1 � cups