Name: Green Bean–Mushroom Tacos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces green beans, trimmed; 1/2 jicama, peeled and cut into matchsticks; 1/4 cup chopped fresh cilantro, plus more for topping; Juice of 1 lime; 1 1/2 teaspoons ground cumin, plus a pinch; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 8-ounce packages cremini mushrooms, trimmed and torn; 2 3.5-ounce packages oyster mushrooms, trimmed and torn; 1 large avocado; 12 corn tortillas, warmed; Hot sauce, for drizzling

Directions

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.

Photograph by Ralph Smith

Green Bean–Mushroom Tacos

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