Roasted Mushroom Tacos
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2084
- Total Fat
- 205
- Saturated Fat
- 32
- Carbohydrates
- 49
- Dietary Fiber
- 12
- Sugar
- 9
- Protein
- 22
- Cholesterol
- 71
- Sodium
- 1675
- Total: 55 min
- Active: 50 min
Ingredients
Mushrooms:
15 cloves garlic
1/4 cup olive oil
1/4 cup plus 3 tablespoons canola oil
One 16-ounce container shiitake mushrooms, stems discarded, cut into large bite-sized pieces
3 large portobello mushrooms, stems and gills discarded, broken into large bite-sized pieces
One 16-ounce container maitake mushrooms, bottoms of clusters removed and broken into large bite-sized pieces
Kosher salt
Jalapeño Lime Mayo:
2 jalapeños, thinly sliced
1 bunch fresh cilantro, rinsed, large stems removed
1/4 cup freshly squeezed lime juice
2 cups favorite mayonnaise
Kosher salt
Herbed Goat Cheese:
4 cloves garlic
1 bunch fresh cilantro, large stems removed
1 bunch fresh Italian parsley, large stems removed
1 jalapeño, thinly sliced
1/2 cup canola oil
1/2 cup olive oil
One 8-ounce container goat cheese chèvre, tempered (the chill from the fridge taken off) so it is slightly soft
Kosher salt
Assembly:
Canola oil, for cooking
8 favorite corn tortillas
Micro cilantro, or sprigs fresh cilantro, for garnish
Directions
- For the mushrooms: Preheat the oven to 425 degrees F.
- In a blender, puree the garlic with the olive oil and 1/4 cup canola oil until very smooth, then set aside.
- Toss the mushrooms with the remaining 3 tablespoons canola oil, 2 tablespoons of the garlic puree (save the remaining puree for another use) and some salt. Spread on a baking sheet so the mushrooms are flat, then bake until browned but not crispy, 15 to 18 minutes. Set aside and allow to cool.
- For the jalapeño lime mayo: In a blender, puree the jalapeños, cilantro and lime juice until smooth. Remove the puree to a bowl, then whisk in the mayonnaise. Season with salt and set aside.
- For the herbed goat cheese: In a blender, puree the garlic, cilantro, parsley and jalapeño with the canola oil until very smooth and slightly thick. On low speed, slowly add the olive oil. Remove from the blender and set aside.
- In a mixing bowl, add the goat cheese and 2 tablespoons of the herb puree. Whisk until well incorporated and spreadable. Taste, then season with salt and add more of the herb puree if you like a more herbaceous flavor. Remove from the bowl and set aside.
- To assemble: When ready to serve, heat a saute pan over medium heat. In the pan, drizzle a teaspoon of canola oil, then swirl around; carefully wipe the oil out with paper towels. Add 2 to 3 tortillas to the hot pan (however many will fit in your pan flat). Let cook until they feel warm, then flip over to the other side. Continue to cook until they are pliable, then remove them from the pan and repeat the process until all of the tortillas are warm. (Hold your tortillas in a thick kitchen towel to keep them warm.) In the same pan, add another teaspoon canola oil, then carefully add the mushrooms. Sauté until the mushrooms are hot, 2 to 3 minutes. Taste and season with salt.
- Place two tortillas on a plate, then spread the goat cheese across the tortilla. Top with a nice spoonful of the hot mushrooms, then drizzle some of the jalapeño lime mayo over the mushrooms and top with the cilantro. Repeat until you have made all the tacos, then serve and enjoy!
Cook’s Note
All of the components of this recipe can be made individually in advance and kept in the refrigerator in closed containers.