Mushroom Tacos
Ingredients
1 tablespoon oil such as canola or olive
1 small onion, thinly sliced
1 pound cremini, button, or oyster mushrooms, cleaned, stems trimmed and sliced.
1 or 2 garlic cloves, to taste, minced
1 canned chipotle chile in adobo sauce.
2 tablespoons minced cilantro or flat leaf parsley
8 corn tortillas
2-3 ounces queso fresco or feta
Fresh or prepared salsa
1 small onion, thinly sliced
1 pound cremini, button, or oyster mushrooms, cleaned, stems trimmed and sliced.
1 or 2 garlic cloves, to taste, minced
1 canned chipotle chile in adobo sauce.
2 tablespoons minced cilantro or flat leaf parsley
8 corn tortillas
2-3 ounces queso fresco or feta
Fresh or prepared salsa
Process
Heat the oil in a skillet over medium heat and add the sliced onion. Cook, stirring often, until tender, about 7 minutes. Add the mushrooms and cook until soft. Add the garlic and chipotle. Continue cooking until liquid has evaporated from the pan, 5-10 minutes. Stir in the cilantro or parsley, taste and adjust seasoning as desired.
Heat the tortillas 2-3 at a time in a dry skillet. Top each one with a spoonful of the mushroom mixture and a sprinkling of cheese. Add salsa, if desired.
Heat the tortillas 2-3 at a time in a dry skillet. Top each one with a spoonful of the mushroom mixture and a sprinkling of cheese. Add salsa, if desired.