Shroom Soft Tacos with Corn Salsa
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Never, ever wonder again what you are going to make on Taco Tuesday! These mushroom soft tacos are loaded with flavor and great texture from an amazing corn salsa that will make your belly and your loved one’s do the happy dance! A simple and easy recipe to add to your shroom making repertoire.
- Prep Time: 1 hours 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 4 people 1x
Ingredients
Mushrooms
- 2 pounds (900 g) oyster mushroom clusters
- Cooking oil
- 1 Tbsp cayenne pepper
- 1 Tbsp garlic salt
- 1/2 cup (120 ml) veggie broth
Corn Salsa
- 1 1/2 cups (250 g) cooked corn kernels
- 1/2 cup (75 g) diced bell pepper (red, green, or a mix)
- 1/4 cup (40 g) diced red onion
- 1/4 cup (15 g) minced fresh cilantro
- 1/4 cup (40 g) diced jalapeño pepper
- 1 lime
- Salt and pepper to taste
- 8–12 corn or flour tortillas
Instructions
- Lets party!! For the mushrooms, heat a cast iron pan over medium high to high heat. Meanwhile, trim any tough stems from the bottom of the mushroom clusters but leave the clusters intact. When the pan’s hot, coat with about 2 Tbsp cooking oil and place the mushrooms stems down into the pan.
- Place another cast iron pan or heavy object over all the shrooms, and press the shrooms for about 5 minutes total; start with gentle pressure to avoid breaking the shrooms, then increase the pressure to start flattening the shrooms in the pan. Remove the mushrooms and let any liquid in the pan evaporate with the heat still on.
- Flip shrooms, return to the pan, and repeat the pressing technique with the top pan. Then season the shrooms with the cayenne pepper and garlic salt.
- When the shrooms are good and pressed, transfer to a cutting board. Finely chop the shrooms then return them to the hot pan, add the veggie broth and cook until the broth evaporates and the shrooms gets real dark brown, which could take another 5 minutes or so. Stir frequently to prevent sticking, then remove from heat.
- Corn salsa time! To make it, combine the corn, bell pepper, onion, cilantro, and jalapeño in a medium bowl. Squeeze in the lime juice and season with salt and pepper to taste.
- Now, clean that mushroom pan or get a fresh one and heat it over medium high heat. Swirl in a little oil and, one at a time, cook the tortillas on both sides until lightly browned, 1-2 minutes.
- Here’s the fun part…load up the tortillas with the diced shrooms & corn salsa. Add whatever sides you like and celebrate Taco Tuesday like a champ!
Notes
- If you’re starting with frozen corn, you’re all set: it’s already cooked. But fresh corn on the cob is soooo much tastier. The fastest way to cook it is to stick in the microwave. Yup. With the husk on. Just put the whole untrimmed cob on a microwave-safe plate and nuke on High for 5 minutes. Transfer to a cutting board (wear gloves – it’s hot!) then cut off the stem end crosswise. Cut it clear off through the husk, taking off a row or two of kernels. Now, with gloves or a towel, grab the opposite end with the tassels and shake the corn loose from the husk. It will slip right out and the silks will stay in the husk. Neat trick! Now, just cut the kernels from the cobs.
- Of course, you could grill or boil the corn too. To grill it, just stick the whole corn cobs with the husks right on your grill grate over medium-high heat. Let ‘em burn until the husks are black all over, turning them for even blackening, 10 to 15 minutes total. Remove the let cool, then husk the corn and cut the kernels from the cobs.
Find it online: https://wickedkitchen.com/shroom-soft-tacos-with-corn-salsa/