Mushroom Tacos With Charred Corn Salsa Recipes
MUSHROOM TACOS WITH CHARRED-CORN SALSA
Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too-just skip the sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
- Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.
PULLED MUSHROOM TACOS WITH SALSA GUILLE
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Provided by Andrea Aliseda
Categories Dinner Taco Mushroom Garlic Lime Paprika Tortillas Onion Avocado Radish Cilantro Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mushrooms:
- Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
- Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
- Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
- Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
- Tacos:
- Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
- To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
More about "mushroom tacos with charred corn salsa recipes"
MUSHROOM, RAJAS, AND CORN TACOS WITH QUESO FRESCO ...
From cookstr.com
Category Mexican RecipesEstimated Reading Time 3 mins
- In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds. Have a lid ready in case the kernels begin to pop. Remove the roasted corn from the pan.
- In the same pan, heat 2 tablespoons of the olive oil. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
PORTOBELLO MUSHROOM TACOS RECIPE WITH CHARRED CORN ...
From feedmephoebe.com
5/5 (3)Estimated Reading Time 5 minsServings 6Total Time 25 mins
- Preheat the broiler to high and position rack 6 inches below heat source. This is usually the second level. Place poblanos on a baking sheet and broil until blackened on all sides, turning every couple of minutes. Set aside in a bowl and cover for at least 15 minutes, or until cool enough to handle. Rub off the skin, remove the seeds, and thickly slice (about ½-inch thick).
- In a large skillet, warm the olive oil over medium heat. Add portobellos and sauté until tender, 5-6 minutes. Add the corn, sliced poblanos, a sprinkle of salt and black pepper to taste, and the cumin. Sauté until corn is warmed through. Taste for seasoning. Serve with warm corn tortillas and your desired accompaniments.
MUSHROOM AND CHARRED CORN TACOS WITH GUACAMOLE RECIPE ...
From myrecipes.com
4/5 (2)Total Time 30 minsServings 6Calories 390 per serving
- Place avocados in a medium bowl; mash until smooth. Stir in chopped cilantro, onion, juice, and 1/4 teaspoon salt; set aside.
- Heat a large cast-iron skillet over high heat. Add corn to pan; cook 4 minutes or until corn is caramelized and lightly charred, stirring occasionally. Place corn in a large bowl.
- Wipe pan clean with paper towels; return to medium-high heat. Add oil to pan; swirl to coat. Add poblano; sauté 4 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes. Stir in remaining 3/4 teaspoon salt; sauté mushroom mixture 4 minutes or until most of liquid evaporates. Add mushroom mixture to corn; stir to combine.
PORTOBELLO TACOS WITH CHARRED SCALLION SALSA VERDE ...
From dishingouthealth.com
5/5 (1)Category Entree, VegetarianCuisine MexicanTotal Time 45 mins
- Slice mushroom caps in half and place in a wide-rimmed bowl. Combine oil, paprika, garlic powder, cumin, and black pepper in a small bowl. Brush mushrooms with oil-spice mixture, and let sit 15 minutes.
- Next, heat a greased grill or grill pan over medium-high heat. Add mushrooms (in batches, if necessary, to avoid over-crowding). Cook 3 to 4 minutes, undisturbed, until grill marks appear, flip and cook 2 more minutes. Season with 1/2 tsp. of the salt, transfer to a cutting board, and slice into strips.
- Next, add scallions in a single layer to pan. Cook over medium-high until charred and fragrant, about 3 minutes, toss and cook 1 to 2 minutes, until limp; transfer to a cutting board.
MUSHROOM TACOS WITH CORN SALSA AND CHIPOTLE CREMA - HOUSE ...
From houseandhome.com
MUSHROOM AND CORN TACOS RECIPE | REAL SIMPLE
From realsimple.com
Servings 4Total Time 25 mins
- Heat a large cast-iron skillet over high. Add corn; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. (Some kernels may pop out of the skillet.) Remove corn from skillet; set aside.
- Add oil to skillet; heat 30 seconds. Add mushrooms, oregano, ancho chile powder, and cumin. Cook, stirring often, until mushrooms begin to brown, 2 to 3 minutes. Stir in garlic and salt, and reduce heat to medium. Cook, stirring occasionally, until mushrooms are tender but still somewhat firm, 2 to 3 minutes. Remove from heat, and stir in corn.
- Place a generous ½ cup mushroom mixture in each tortilla. Top each with 2 tablespoons onion, 1½ tablespoons salsa, a few chile slices, and cilantro leaves.
MUSHROOM TACOS W/ MANGO SALSA | MY DARLING VEGAN
From mydarlingvegan.com
Reviews 1Category Main CourseCuisine VeganTotal Time 40 mins
- While the portobellos are baking, make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.
- Add avocado oil to a small skillet and heat it over medium heat. Grill each corn tortilla for about 30 seconds per side until tortillas are warm, soft, and slightly charred. Remove from heat and set aside.
- Once the mushrooms are done, remove them from the oven and cut them into 1/2" slices. Assemble the tacos by placing 2-3 slices of mushroom on a corn tortilla. Top with 2-3 tablespoons of salsa and serve immediately.
BEER-MARINATED PORTOBELLO MUSHROOM TACOS- VEGGIES DON'T BITE
From veggiesdontbite.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 134 per serving
- Combine the beer, lime juice, cumin, and garlic powder in a shallow baking dish. Add the portobello strips and toss to fully coat. Marinate for 30 minutes, moving the strips around every 10 minutes.
- While the portobello strips are marinating, make the salsa: Combine all the ingredients in a bowl, cover, and chill until ready to use.
- Heat a large frying pan, preferably cast iron, over medium heat. Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom. strips.
- Add about half of the portobello strips and cook for 10 to 15 minutes, turning every few minutes, until tender and slightly charred, and most of the liquid has been absorbed.
CHARRED CORN AND CHICKEN TACO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 30 minsCategory Midweek Meal RecipesCalories 586 per serving
- Light a barbecue or heat a griddle pan to high. In a small bowl, mix the oil, paprika, chipotle sauce and the finely grated zest and juice of 1½ limes. Transfer 2 tbsp to a separate bowl and mix with the mayo to make a dressing. Set aside.
- When the barbecue coals are glowing white or the griddle pan is hot, peel back the husks from the corn, cut off or tie back with string, then brush each cob with some chipotle and lime mixture. Cook, turning and basting with the rest of the chipotle and lime mixture, until beginning to char on all sides (10-15 minutes). Once cool enough to handle, hold each cob vertically on a secure chopping board and carefully slice down the sides with a sharp knife to remove the kernels.
- Warm the tortillas on the barbecue or in the griddle pan for 1-2 minutes. Top with avocado, chicken (or see Next Time), spring onions, tomatoes, charred corn, a spoonful of dressing and a few coriander leaves. Serve with the remaining limes, cut into wedges, for squeezing.
EASY MUSHROOM TACOS - 5 INGREDIENTS - VEGAN | CHELSEY AMER
From chelseyamernutrition.com
Servings 2-4Total Time 15 mins
- In a large saute pan, saute onions, garlic and mushrooms until mushrooms are browned on the outside. You may need to saute in batches so that your mushrooms have plenty of room to brown and do not steam instead. Drain excess water that accumulates in your pan while sautéing.
- Once mushrooms are mostly browned and the water is drained, add your spices. Continue to saute until aromatic for another 1-2 minutes.
- Turn off the heat and mix in cilantro. Divide mushroom taco mixture into 6-8 tortillas. Top with your favorite taco garnishes (I prefer shredded lettuce, tomatoes, cilantro and avocado!).
SEARED STEAK TACOS WITH SALSA MACHA - COOKING WITH ...
From cookingwithcocktailrings.com
Reviews 2Servings 4Cuisine MexicanCategory Taco
- Season the steak on both sides with salt and pepper. Heat a large cast iron pan over medium-high heat. Add the steak and sear until a crust forms, about 4 minutes. Flip and continue to sear until medium rare, about an additional 4 minutes.
- Over a medium-high flame, use tongs and char the corn all over, about 4 minutes total. Remove to a cutting board and use a knife to carefully cut the kernels off the cob.
- Use tongs to char the green onion over a medium flame, about 1 minute total and remove. Slice the green onion, discarding the ends. Stir together in a small bowl with the corn and yellow onion.
MUSHROOM TACOS WITH SALSA GUACAMOLADA RECIPE - JUAN PABLO ...
From foodandwine.com
Servings 4Total Time 15 minsCategory Vegetable Recipes, Mushroom Recipes
- Add the onion, tomatillos, Serrano chiles, garlic and cilantro to a blender carafe and process until smooth. Season with salt. Add the avocado and process until incorporated but still chunky.
- In a medium skillet over moderate heat, coat the bottom of the pan with the olive oil. When warm but not sizzling, add the garlic and cook until fragrant and just beginning to brown. Add the mushrooms and cook until softened. Season with salt. Remove from heat and toss with fresh parsley. Fill each tortilla with the cooked mushrooms, top with guacamolada, and serve immediately.
GRILLED SHRIMP TACOS WITH CHARRED CORN SALSA
From simplebites.net
5/5 (4)Total Time 35 minsCategory Main DishesCalories 563 per serving
- In a bowl, combine shrimp, lemon juice and zest, olive oil, fresh oregano, salt and pepper. Let marinate while you prepare the salsa.
- Preheat grill to 400F. Cut onion in to four wedges and toss with olive oil. Brush a little olive oil on the corn. Grill onion and corn for about 10 minutes or until slightly charred and the onion is soft.
- Remove from heat and place on a cutting board. Cut kernels off the corn and roughly chop grilled onion.
- In a medium bowl, combine corn, onion, tomatoes, cilantro, jalepeno, lime, salt and 1 Tablespoon olive oil. Stir until well combined. Set aside to marinate while you grill the shrimp.
MUSHROOM AL PASTOR TACOS WITH GARLIC LIME SPECIAL SAUCE ...
From halfbakedharvest.com
4.2/5 (144)Total Time 30 minsServings 4Calories 350 per serving
VEGAN MUSHROOM TACOS WITH PINEAPPLE SALSA | MEXICAN ...
From goodto.com
3.6/5 (11)Total Time 40 minsCategory Dinner,Lunch,Main CourseCalories 259 per serving
PORTOBELLO TACOS WITH CHARRED SCALLION SALSA VERDE ...
From pinterest.ca
MUSHROOM TACOS WITH CHARRED-CORN SALSA RECIPE | RECIPE ...
From pinterest.com
MUSHROOM AND CHARRED CORN TACOS WITH GUACAMOLE RECIPE ...
From pinterest.com
ASADA MUSHROOM TACOS RECIPE - PAMELA SALZMAN
From pamelasalzman.com
BRAISED LAMB TACOS WITH CHARRED TOMATO SALSA | LINDSEY EATS
From lindseyeatsla.com
MUSHROOM TACOS WITH CHARRED CORN SALSA- TFRECIPES
From tfrecipes.com
MUSHROOM TACOS WITH CHARRED-CORN SALSA - MASTERCOOK
From mastercook.com
VEGETARIAN DINNER RECIPES FOR SUMMER | MARTHA STEWART
From marthastewart.com
PULLED MUSHROOM TACOS WITH SALSA GUILLE RECIPES
From tfrecipes.com
MUSHROOM AND CORN TACOS | CASA MENDOSA™ - PASIóN POR LAS ...
From casamendosa.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
