Mushroom & Poblano Tacos with Goat Cheese
Recipe Courtesy of: The Wicked Noodle
Cook your mushrooms over HIGH heat. You want to cook them until their water has been released and then evaporated, then cook them until they’re nicely browned. This is where all the flavor is! Incorporate Grilled Chicken for an extra meaty kick.
2 T olive oil
16 oz. baby bella mushrooms, thickly sliced
1 medium red onion, sliced
2 large poblano peppers, sliced
1 large garlic clove, minced
5 oz. goat cheese
- Heat a large skillet over high heat. Add 1 T oil (if your pan is too hot the oil may smoke; add a small amount of vegetable oil to increase the smoke point and stop the smoking) then add mushrooms. Cook until all their water has been released and evaporated, then allow mushrooms to lightly brown. Set mushrooms aside, reduce heat to medium and place pan back on stove.
- Add remaining T oil then add peppers and onions to pan. Sauté until crisp-tender or to your desired texture (I cook mine about 5-7 minutes), adding garlic to pan about 2 minutes before they’re done. Add mushrooms back to pan and toss to mix.
- Place some of the mushroom mixture onto a tortilla and top with a generous amount of goat cheese.