Pulled Mushroom Tacos With Salsa Guille Food

PULLED MUSHROOM TACOS WITH SALSA GUILLE

Pulled Mushroom Tacos With Salsa Guille image

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

Ingredients

Mushrooms:
1 lb. oyster mushrooms, brushed clean
1 cup avocado oil or grapeseed oil
2 large garlic cloves, smashed, peeled
2 large or 4 small dried bay leaves
Zest of 1 small lime
1 tsp. smoked paprika
Kosher salt
Tacos:
8 (6") or 12 (4") corn tortillas
Salsa Guille (see recipe; for serving)
½ medium white onion, finely chopped
1 avocado, sliced or chopped
6 radishes, trimmed, halved if large, thinly sliced
½ cup finely chopped cilantro
1 lime, quartered

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.

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

Grilled Portobello Tacos With Salsa Verde image

From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

Provided by Enjolinfam

Categories Vegetable

Time 50m

Yield 6 Tacos

Number Of Ingredients 18

Ingredients

1/3 cup canola oil
3 tablespoons balsamic vinegar
1 teaspoon black pepper
6 large portabella mushrooms, the caps
6 (6 inch) corn tortillas, soft
2 avocados, sliced
2 cups tomatoes, chopped
3 cups cabbage, shredded
vegan sour cream (optional)
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper, roughly chopped (can also use poblano chile)
1 bunch cilantro, fresh leaves only, use a large bunch
1 medium onion, chopped
3 garlic cloves
3 teaspoons organic sugar or 3 teaspoons agave nectar
1 1/2 teaspoons canola oil
1 teaspoon pepper
1/2 teaspoon salt

Steps:

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

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