SOFT TACOS w/MUSH, ONION & CHIPOTLE CHILE

By BobD

Ingredients

• Mushrooms make a great filling for tacos and quesadillas. Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms. You can use cremini, white button mushrooms or oyster mushrooms for this dish.
• 1 tablespoon extra virgin olive oil
• 1 small onion, thinly sliced
• 1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
• Salt to taste
• 1 to 2 garlic cloves, to taste, minced
• 1 canned chipotle chile in adobo, seeded and chopped (more to taste)
• 2 tablespoons minced cilantro or flat-leaf parsley
• 8 corn tortillas
• 2 to 3 ounces queso fresco or ranchero, or feta, crumbled
• Fresh or bottled salsa if desired

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, about 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.

2. Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.