Author Notes
Found the most fabulous tomatoes and earthy, lovely portabello mushrooms at the Union Square Greenmarket. In celebration of these fresh ingredients, we made mushroom tacos. —Fam to Table
Ingredients
- Salsa
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4
Ripe, juicy tomatoes
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2
Cloves garlic, crushed
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1 teaspoon
Chipotle
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1 teaspoon
Cumin
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1
Fresh serrano chili
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1 splash
EVOO
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1 pinch
Salt & Pepper
- Mushrooms & Taco Filling
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1 pound
Portabello mushrooms, sliced
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2 teaspoons
Paprika
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2
Cloves of crushed garlic
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1/2
red onion, finely chopped
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1
Ripe avocado
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1
Pack mini corn tortillas
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1 bunch
Cilantro
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1 pinch
Feta cheese
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1
Lime
Directions
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Start by making the tomato salsa. Preheat the oven to 400F. Blanch the tomatoes in boiling water to remove the skins and chop into quarters. Season with a good lug of extra virgin olive oil, salt, pepper, crushed garlic, cumin and chipotle. Roast in the oven for about 40 mins or until the tomatoes are soft, squishy and smelling delicious.
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Once done, transfer to a blender, add the chili (seeds and all), check the seasoning and blend to a smooth sauce-like consistency.
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Next, start the mushrooms - in a good skillet add the remaining two cloves of crushed garlic, onion, a lug of olive oil and the paprika. Cook on a medium heat until the onions soften and brown slighty (about 10 minutes). Then add the mushrooms and cook for another 10 mins or until the mushrooms turn dark and start oozing juices. Season to taste.
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Serve with a wedge of fresh lime, slices of avocado, cheese and garnished with fresh cilantro. Side of corn on the cob. Lashings of red wine optional, but highly recommended.
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