Yesterday morning, I went to do groceries. It’s been so cold and rainy here in San Antonio. I mean, we are talking abut 58 degrees but here it feels like 32 degrees, ask any Texan. I wasn’t excited about getting out in this weather, but we needed food! so here I was, taking my time walking around the produce section when I see the baby bellas, (mini Portobello mushroom) and then I remember.. it’s taco Tuesday! Not that it makes any difference I mean, any day, any hour it’s a good time for tacos. Ask any Mexican, we all agree. So, my mission now (besides getting groceries) was to make it safe home (did I mention it was raining?) and make mushroom tacos. Not just any mushroom tacos but, excitingly delicious mushroom tacos!
I don’t remember how old I was when I fell in love with mushrooms. I’m sure I wasn’t a little kid, I remember not wanting to eat them because I thought they look like the Smurf’s houses but, that’s another story. I do remember being in the kitchen with my mom helping her slice them. She taught me to treat them with kindness, they’re as delicious as they are fragile. I’ll share some tips with you that I have found very helpful in order to get the most flavor out of your mushrooms. I remember many ‘shrooms tacos back in the day but today I am making mine a little different from my mom’s. This is a lighter, healthier version. As if mushrooms where not already light and healthy.
This is what we are going to do..
Firs, heat your skillet on medium high heat. I place the mushroom on a damp paper towel. You don’t want to rinse your mushroom under the water, they are like sponges, they’ll absorb all the water. Water is going to make them steam in the pan and steam is not going to allow them to brown.
So, instead, gently rub them with a paper towel to get rid of any dirt. My mushrooms as you can see, were quite clean.
Then, just give them a rough chop.
Add the oil and mushrooms to your skillet, it should be sizzling. If you’re not sure if your pan is hot enough, drop one mushroom in, if it is not sizzling give it another minute. We are NOT going to add salt to the mushrooms yet. Salt would take the moisture out of your mushrooms, make them steam and.. well, you know, we want brown flavorful mushrooms. Brown=flavor.
This is going to happen fast, this is after only three minutes.
Add the onions and stir constantly for another 3 minutes until the onion is caramelize. Caramelize=brown=flavor. How many times have I said brown at this point? Not enough yet.
See this? see this? yes! We did it! Perfectly brown. Now you can add your salt (start with 1/8 tsp if you have it) and spices and cook it for another minute. This is a small batch of mushrooms, it would be very easy to over season so I really added a pinch (basic measurements of Mexican cuisine) of cumin and chili powder and taste the mushrooms. I encourage you to taste your food while you are cooking it. Cooking is not an exact science like baking so, in order to get the flavor that you want, you must try your food. Everyone will thank you and think you’re the best cook ever.
These tacos are going to need a foundation, something that keeps our mushrooms in place and enhance their flavor. Avocado. Smash them with a fork.
I heat up my comal on hight heat, you can use a skillet or if you have a gas stove even better! try open flame, a little chard on those tortillas are going to take their flavor to another level! brown=flavor. Where have I heard that before?
Build up your taco! avocado goes first, then mushroom. I also added queso fresco (you can totally leave it out and replace it for cashew cream if you want to make this vegan) and my favorite salsa. You should get four medium tacos.
Hi, there! Get in my tummy. Find the recipe for the salsa here: