Mushroom and Caramelized Onion Tacos

Recipe Courtesy of the Mushroom Council and Gratinee

 

This simple taco combines a medley of mushrooms seasoned with sweet Spanish paprika and blended with mounds of deeply caramelized onions, all garnished with a bit of Pecornino Romano cheese and creme fraiche.

Yield: 4

Ingredients

1 pound mixed crimini and button mushrooms
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion
½ teaspoon sweet Spanish paprika
3 cloves garlic
chopped Italian parsley
pinch sugar
freshly ground sea salt
freshly ground pepper
¼ cup crème fraiche or sour cream
1 cup grated Pecorino Romano cheese
12 6-inch corn tortillas

Directions

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. Sauté mushrooms in batches until they are evenly browned, careful not to crowd the pan. In the meantime, slice the onion thinly crosswise. Transfer the mushrooms to a large bowl.

Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in colour. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 minutes. Transfer onions and garlic to bowl with the mushrooms.

Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley.  Add salt and pepper to taste and stir ingredients to incorporate.

Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 minutes, turning after 1 minute. Spoon mushroom and onion mixture and some of the crème fraiche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.

 

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