Author Notes
These spicey, smokey mushrooms are adapted from a 1931 cookbook entitled Metropolitan Cookbook. They work beautifully as tacos, paired with our Spiced Pickled Fall Vegetables, Fresh Corn Salsa and of course, warm tortillas. Add a touch of chipotle mayo and you have yourself an autumn taco feast. Tacos are the ultimate crowd pleasers, a perfect excuse for a communal, casual get-together. They are also vegetarian, gluten-free and can even be made dairy free by replacing the dot of butter with olive oil. —St-Amand Cassidy
Ingredients
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2 pounds
mixed seasonal mushrooms
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4 tablespoons
olive oil
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8 tablespoons
chipotle hot sauce
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0.5 cups
vegetable broth, white wine or water
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4 tablespoons
butter
Directions
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Carefully wash and stem mushrooms. Remove the peeling if it seems tough.
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Heat one tablespoon of oil in large pan over high heat.
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Add one quarter of the mushrooms and cook for one minute, or until mushrooms are golden.
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Reduce heat to low and cook for a few minutes, adding a few teaspoons of liquid to keep mushrooms from drying out.
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When liquid is absorbed and mushrooms are tender, add two tablespoons of chipotle hot sauce and a tablespoon of butter and cook for an additional minute.
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Set aside in large bowl and repeat with the remaining mushrooms. Season with salt and pepper.
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Serve with warm tortillas, pickle vegetables, corn salsa, chipotle mayo and/or other garnishes of your choice.
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