portobello poblano tacos

I love mushrooms and am always looking for more things to do with them! Go to an amusement park, rollerblade in the park, grab a drink at that new, cool bar in town…Ha ha just kidding, I meant I’m always looking for new ways to eat them!

Anyway, I made these tacos, and they were delicious! They are also very easy to make, and don’t take super long. They are deeply savory, salty, a little spicy, and not too heavy while still being filling! I ate them with a corn and bean salad (just corn, beans, red onion, lime juice, and spices). I watched an episode of Chef’s Table while I ate and felt inadequate, which didn’t feel as nice as the taco I was inhaling. I do not recommend Chef’s Table as a media pairing with this meal, or any meal for that matter. It will just make you feel bad.

Anyway, happy summer! Pepper season (and the season of most delicious things) is nearly upon us, and all of us who work in offices all day have increased staring out the window time by 50% (only some of us are daydreaming of peppers though). Enjoy the tacos and the sunshine, fellow Northern Hemisphere folks!

Serves 2 (makes about 6 tacos)

2 portobello mushroom caps, sliced into strips

1 poblano pepper, sliced into strips

2 tsp canola oil or other neutral oil

1 clove garlic, minced

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp smoked paprika

1 tsp salt

1 tsp black pepper

1 avocado

Some lettuce (idk how much you want! you do you)

6 small corn tortillas

  1. Combine soy sauce, maple syrup, and smoked paprika in a shallow bowl or dish. Add mushroom strips to the bowl and stir so that they are coated in the marinade. Allow to sit for about 10 minutes, until the mushrooms have absorbed most of the liquid.
  2. Heat a pan over medium heat. Add oil; once oil is hot, add peppers to the pan. Cook for a few minutes without moving. Add garlic, and stir. Add salt and pepper. Cook a few minutes longer, until the edges start to get a bit burnt (cuz it tastes good).
  3. Remove peppers from pan. Add mushrooms to the pan; do NOT put any extra marinade in the pan. Cook mushrooms until they have lost lots of water and are starting to brown, probably 5-7 minutes.
  4. Once mushrooms are mostly cooked, add any extra marinade to the pan, and toss or stir to coat the mushrooms. Cook for another minute to allow the marinade to become glaze-like. Then add the cooked poblano peppers to re-heat for a minute. Then turn off the stove.
  5. Prepare your tortillas by heating them over an open flame if you have a gas stove, or in a toaster oven or normal oven or in another pan. There’s more than one way to heat a tortilla.
  6. Get your tacos together! Add avocado slices and lettuce to the tortilla, then add the mushroom and pepper filling. You can add whatever other toppings you’re into;  I loathe cilantro, but if I did like it, I bet it would be good on these. Some crumbly cheese, like queso fresco, would be tasty, too.

2 thoughts on “portobello poblano tacos

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