Portobello Mushroom Tacos

I was greedy today and decided to make one of my favourite foods. TACOS! Things have been moving at a turtle’s pace around our home lately, and typically by the time we’re hungry we realize we’ve waited too long to have time to cook dinner. So there has been a lot of take-out in the past few weeks. Lame I know, but sometimes life doesn’t go as planned. Oh, and I should admit, we’ve been taking advantage of people’s hospitality as well: Thanks Family & Friends for all the delicious food! We will pay you back in cookies and hugs! (oh, I just made myself throw up a little there…that was a bit too mushy. I apologize).

Today when I finally decided to make a meal, I figured I’d keep it super simple and stick with our past Monday fare – Meatless. These mushroom tacos are incredibly fast. If you’re a quick chopper you’ll have dinner on the table in about 20 minutes – maybe less! Portobellos were used for extra simplicity: Two of us, two of them…and way less cleaning and chopping involved. But any mushroom would be good in these. Actually I’m pretty sure that a combination of wild mushrooms would be awesome in tacos…but I’d tone down the spice to so you could taste the mushrooms more. By the way, these are spicy. Not in a heat way (but there is a wee bit of heat from the paprika and chili powder), but because there is a lot of spices. I wanted to beef up the mushrooms. I know it’s meatless Monday, but I still wanted to eat a substantial taco!

Portobello Mushroom Tacos

Sauteing onions and zucchini would be good in here too. But for time’s sake sticking to strictly portobellos got us fed in a jiffy. Quantities below are for two people – don’t forget to increase your ingredients if you’re feeding more mouths.

1 Tbsp olive oil
2 large portobello mushrooms, thinly sliced
1/2 Tbsp chili powder
1/2 Tbsp ground cumin
1/2 Tbsp Montreal steak spice
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp hot smoked paprika
1/8 tsp each salt & pepper
1/2 tsp worchestershire sauce
1 Tbsp vegetable broth (or meat broth if you aren’t making this strictly vegetarian)
1/2 Tbsp lime juice
4-6 corn tortillas (depending on how much mushroom mix you want in your tacos)
accompaniments of choice – ours tonight were simple: sour cream, tomatoes, red onion, cheddar cheese, & avocados.

Start preparing your tortillas (heat up oven, pan…microwave – however you heat your torillas). You’re going to want to get them started, because the mushrooms don’t take long.

Heat the olive oil in a non-stick pan over medium-high heat. Combine mushrooms and spices (chili powder through salt & pepper) in a bowl – trying to coat all the mushroom. Add the mushroom mix to the hot pan and saute for approximately 3 minutes. Once the mushroom begin to soften, add the worchestershire and broth. Saute another 5 minutes until mushrooms are completely cooked. Add the lime juice and stir to combine. Mushrooms are done.

Serves 2.


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