MUSHROOM TACOS
Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas with your favorite toppings.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
- In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
- Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
- Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)
Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SAUTEED GREEN BEANS AND MUSHROOMS
Steps:
- Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.
GREEN BEANS WITH MUSHROOM AND SHALLOTS
Provided by Ellie Krieger
Categories side-dish
Time 31m
Yield 6 servings, serving size 1/2 cup
Number Of Ingredients 6
Steps:
- Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
- While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.
GREEN BEAN-MUSHROOM TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 to 7 minutes; drain. Meanwhile, toss the jicama with the cilantro, half of the lime juice and a pinch each of cumin, salt and pepper. Let stand 10 to 15 minutes.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cremini and oyster mushrooms and cook, undisturbed, until dry and golden around the edges, about 10 minutes. Stir, then continue cooking until well browned all over, 8 to 10 more minutes. Push the mushrooms to one side of the skillet; add the green beans, remaining 1 tablespoon olive oil and remaining 1 1/2 teaspoons cumin to the other side. Season with salt and pepper and cook, stirring the green beans with the mushrooms, until lightly browned in spots, about 3 minutes.
- Mash the avocado with a pinch of salt and the remaining lime juice. Divide the vegetables among the tortillas; top with some of the jicama, the mashed avocado and more cilantro; drizzle with hot sauce. Serve with the remaining jicama.
Nutrition Facts : Calories 490, Fat 26 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 276 milligrams, Carbohydrate 60 grams, Fiber 15 grams, Protein 11 grams, Sugar 7 grams
TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA
This filling works in tacos or on its own as a delicious summer salad. This is another summer taco filling that can also stand alone as a delicious salad.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 30m
Yield 10 tacos
Number Of Ingredients 13
Steps:
- Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
- Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
- Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 1 gram, TransFat 0 grams
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