The mushroom filling will keep for about a week if stored in the fridge. That is, of course, if you don’t gobble it up in one sitting!
Stewed Mushroom Tacos.
- 1 Large, ripe tomato
- 1 Cloves garlic, peeled and roughly chopped
- 12 Ounces fresh mushrooms, washed and cut into 1/2-inch pieces
- 1/2 Medium yellow onion, diced
- 1 Jalapeņo, stemmed, seeded and finely minced (or more to taste)
- Juice 1/2 small lime
- 1 Tablespoon vegetable oil
- 1/2 Teaspoon salt, or more to taste
- Corn or flour tortillas.
- Chopped fresh cilantro, for serving (optional)
- Crumbled Mexican white cheese, like Cojita or Queso Fresco, for serving (optional)
1. Roast tomato. Place oven rack as close to the top of the oven as possible. Preheat broiler. Place tomato on a baking sheet lined with foil. Roast for 12-15 minutes, turning half way through, until blackened and soft. Peel, core, and roughly chop.
2. Place roughly chopped tomato and garlic in a food processor and puree. Set aside.
3. In a medium saucepan over medium-high heat, bring mushrooms, onion, chile, lime juice, vegetable oil and 2/3 cup water to a boil. Cover saucepan and cook for 3 minutes. Uncover and continue cooking until all the liquid has been absorbed and the mushrooms are frying in the oil. Add tomato-garlic mixture to the saucepan and cook for an additional 5 minutes, or until the mixture has thickened. Warm up tortillas in the oven or on the stove if you like. Spoon mushroom mixture into tortilla, top with anything else you’re using, and serve.
Recipe Adapted From: Rick Bayless.