Veggie Street Tacos

Anybody eat mushrooms as a kid? I surely didn't. My kids would pack up their sh*t and threaten to live with anyone else if I served them a meal made almost entirely of mushrooms. I imagine this defiant stance on will diminish as my kids move into adulthood just as it had with me. I have a love for them now and eat some version of a mushroom dish at least 2 x's a week.

These taco's are one of my favorites. No one else in my house will eat mushrooms like I do, so this recipe is portioned for one person. Pictured, I have two street sized tacos, but I always end up going back for a third. I don't know why, I just won't give in to the three tacos rule. To make meal time easy; I clean, slice and bag the mushrooms and onions ahead of time. Then I just grab a few handfuls when I am ready for the perfect hot lunch or dinner. 

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VEGGIE STREET TACOS:

6-7 Baby Bella (Cremini) Mushrooms or a mixture of your favorite mushrooms, cleaned and sliced

1/4 teaspoon of French thyme

1/4 of a white onion, half sliced and half diced

Splash of dry white wine or dry vermouth

1 plum tomato, seeded and chopped

2 tablespoons of cilantro, rough chop

1/2 jalapeno, diced (optional)

1/2 lime, juiced

1/4 cup of sour cream

1-3 tablespoons of Sambal Oelek, to taste

Salt and Pepper, to taste

2-3 Mission Street Taco Tortillas

Queso Fresco or Cotija cheese

Clean and slice the mushrooms. Add a few slices of onion to the pile. 

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In a small bowl, toss together the diced tomatoes, diced onions, jalapeƱo, cilantro, lime juice, salt and pepper. Set the bowl aside.

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In a small bowl, stir together the sour cream and Sambal Oelek. I err on the side of spicy and will use a lot of the Sambal Oelek in my sour cream. 

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Spray a small pan with nonstick cooking spray and place it over medium-high heat. Throw in the sliced mushrooms and onions. Let them cook down and give them a good tossing every once in a while. DO NOT SALT THE MUSHROOMS, YET! The salt releases the water from the mushrooms and you will get a soggy mess.

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While they are cooking down, in a cast iron pan over medium-high heat, lay in a few tortillas and get them nice and toasty on both sides. 

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When the mushrooms have cooked down enough, about 3-4 minutes, add a splash of white wine or vermouth and the thyme. Stir up all the tasty bits stuck to the bottom of the pan.

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Let the liquid cook down, in about 1-2 minutes. Turn the heat off the 'shrooms then salt and pepper. 

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Slather a spoonful of the Sambal Oelek sour cream onto each tortilla.

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Give each taco a heaping helping of mushrooms, Pico de Gallo and a sprinkling of cheese and dig in!

I ended up going back for a third tortilla to scoop up the shrapnel. I was trying to stick to a two taco lunch, I should have known better. Street tacos are always better as a threesome!

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