I usually find vegetarian tacos boring. These tacos, on the other hand, are anything but that. They are juicy, hearty, and unbelievably flavorful. I based the recipe on this Heidi Swanson recipe, and adapted it to my own tastes. I also used tortillas that are a blend of corn and wheat. I find that they don't break apart as easily and aren't as dry as corn tortillas, yet still have a great texture and corn flavor. You can double or triple the recipe and easily feed a crowd. Next, all you have to do is whip up some of these delicious margaritas, and you have yourself a party!
Serves 2
Ingredients:
- 1 1/2 tbsp. olive oil
- 1 tbsp. butter
- 1/2 white onion, finely chopped
- 1/2 japaleño, seeded and chopped
- 1 clove garlic, chopped
- 6-8 oz. sliced exotic (or wild) mushrooms
- 4 corn & wheat blend tortillas
- sea salt
- freshly grated parmesan
Directions:
-In a medium skillet, heat the olive oil and butter over medium heat.
-Add the onion, jalapeño, garlic and a pinch of salt.
-Sauté for a few minutes, or until the onion starts to turn light golden in color.
-Add the mushrooms and cook for another 5-6 minutes, or until browned.
-Turn on a separate burner and place the tortillas directly on the burner to warm.
-Once the tortillas begin to blister, remove from heat.
-Place the tortillas on plates and distribute the mushrooms evenly on each tortilla.
-Sprinkle each taco with grated parmesan cheese and enjoy immediately.
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