Mushroom Tacos Recipe

From Dorothy McNett's Recipe Book.

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Mushroom Tacos

Fromm Dorothy McNett's recipes at A Central California specialty using fresh mushrooms and avocados.

2 cups fresh mushrooms (use a variety, or just nice white or brown button)
2 tablespoons extra virgin olive oil
3 - 4 cloves garlic, chopped
1 shallot or 1/2 onion, chopped
3 - 4 green onions, finely sliced
1 small red bell pepper, chopped
1 jalapeno or other hot chili pepper, as desired, chopped
1/4 - 1/2 teaspoon sea salt
1/2 cup or so of freshly snipped parsley
6 - 8 corn tortillas
1 - 2 avocados, cut into wedges
salsa or other sauce, as desired

Carefully wash/scrub mushrooms using a soft mushroom brush or your hands but do not let them soak in the water. Place on paper towel to dry and then finely chop them and set aside. In a heavy bottomed saute pan heat the oil and then add the chopped garlic, shallot or onion, green onions, red pepper and jalapeno pepper for several minutes. Stir in the chopped mushrooms, salt and parsley and cook about 1 - 2 minutes. Stack the tortillas on a ceramic plate, cover with paper towel or other plate, and warm in microwave 45 - 60 seconds. Scoop mushroom filling into folded warm tortillas and top with wedges of the avocado. Serve with some salsa, if desired.

Recipe created 2016-01-01.

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