Crispy Mushroom Tacos
These meatless tacos are so tasty - they'll appeal to carnivores and vegetarians alike!
Servings: 4
Ingredients
- 8 oz Cotija cheese, grated (see note)
- 1/2 c Frozen sweet corn
- 2 10 oz Bags frozen organic mixed mushrooms, thawed (can sub 20 ounces of fresh mushrooms instead - use a mix or your preferred type)
- 4 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Chili powder
- 1/2 tsp Garlic powder (or 4 small cloves of garlic, minced)
- 1/2 tsp Onion powder
- 1/2 tsp Cumin
- Flour tortillas ("mini" street taco size pictured, but you can use whatever size you prefer!)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Set aside a small handful of grated cheese in a separate bowl - you'll use this for topping the tacos at the very end (you don't need a lot).
- With the remaining cheese, create small piles on the parchment paper, equal to the number of tacos you're planning to serve. The size of the circles should be similar to the size of your tortillas. Set aside, and begin working on the mushroom filling while the oven continues to preheat.
- Empty mushrooms into a colander to drain any liquid. If you did not thaw the mushrooms beforehand, you can use them straight from the freezer following the remaining steps listed, it will just take longer for them to cook and caramelize.
- Once most of the liquid has drained, chop the mushrooms into small pieces.
- Place a saute pan on the stove and turn on burner to medium heat. Add the butter and let melt.
- Add the mushrooms, garlic powder, onion powder, chili powder, cumin, salt and pepper. Stir to combine and increase heat to medium high. Allow the mushrooms to begin sizzling. As they heat through, they may release more water (especially if they weren't thawed ahead of time). Stir occasionally, working with a spatula to release any pieces that may be stuck to the bottom of the pan. While the mushrooms are cooking, prepare the cheese crisps.
- When the oven is ready, insert the pan and cook the cheese for 10-12 minutes, or until very bubbly and browned around the edges. Remember to stir the mushroom mixture periodically during this time. If it feels like the mushrooms are cooking too quickly, reduce the heat a bit. When the cheese crisps are done, remove the pan from the oven and set aside to cool slightly.
- Continue cooking the mushroom mixture until the mushroom pieces become extremely soft and have begun to caramelize. At this point, they will have browned on some sides and edges and will smell fragrant.
- Add the sweet corn kernels to the mushroom mixture and stir to coat the corn in the remaining butter and seasonings. Cook another 5 minutes or so, until the corn is very hot and some pieces may be beginning to brown. Turn heat off and set aside while you prep your tortillas.
- Heat a cast iron skillet (another pan can be substituted) and put just enough butter or oil to lightly coat the base of the pan. Add as many tortillas as will fit at a time and cook until the edges begin to brown. Repeat the process as necessary, keeping your cooked tortillas covered inside a cloth in a bowl.
- Prep your tacos by placing a cheese crisp down first, followed by some of the mushroom corn filling, followed by a sprinkle of the remaining Cotija cheese. Enjoy!
Notes
- Cheese - Cotija cheese can be found in most grocery stores. However, if you can't find it, or are making these on a whim and don't have it on hand, you can substitute shredded cheddar, pepperjack or even mozzarella. Parmesan would work well, too, it just will be a stronger flavor and slightly different than the Mexican flavors you'd expect.