Posts Tagged ‘Mexican’

Mushroom, Potato and Chorizo Tacos

Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights!


2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
6 ounces Mexican chorizo sausage, casing removed
1 small yellow onion, finely chopped
10 ounces baby bella or cremini mushrooms, thinly sliced
12 soft corn tortillas

Cotija Cheese


  1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
  2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
  3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
  4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
  5. Reduce the heat to low and set aside.
  6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
  7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.

Roasted Poblanos with Mushrooms

The traditional Mexican preparation of poblano peppers and mushrooms makes for a complex, filling and delicious vegetarian meal.

Servings: 6

Serving Size: 1/2 cup prepared recipe


8 poblano peppers
4 tablespoons salted butter, divided
1 cup chopped shallots
24 ounces cremini mushrooms, wiped, trimmed and sliced
3/4 cup Mexican crema (you can substitute sour cream)
1/2 cup shredded sharp cheddar cheese
Salt and pepper


Begin by roasting the poblano peppers. If you have a grill, set it to high and place peppers on the rack; close the grill and allow the down side to blacken. Turn peppers and repeat. Continue until the peppers are completely charred on all sides. (You can also do this on a gas stovetop, using the open flame to char the peppers.)

Put blackened peppers in a brown paper bag or in Tupperware and seal shut; allow peppers to cool, about 5-10 minutes. Remove peppers from bag or container and peel off the blackened skin—it should come right off leaving you with soft flesh. Remove the stem and seeds, and cut the flesh into ½-inch wide strips. Set aside.

Heat 2 tablespoons of butter in a large frying pan set over medium-high heat. Once melted, add shallots and sauté until caramelized. Add mushrooms and sauté for about 4 minutes, stirring occasionally, at which point the mushrooms will shrink and release their liquid. Continue cooking until the liquid evaporates, another 2-3 minutes.

Add remaining butter and roasted peppers; cook for 2 minutes. Add crema and cheese. Stir and cook for a minute or so, just until the cheese melts and the flavors come together. Be careful not to overcook or it will get gummy. Season with salt and pepper to taste. Serve warm with warmed tortillas or scrambled eggs.

Nutrition Facts

Calories: 250; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 40mg; Sodium: 230mg; Protein: 9g; Total Carbohydrate: 22g; Dietary Fiber: 6g

Mushroom Fajita Enchiladas

Erin Chase from $5 Dinners shows that vegetarian comfort food is as simple as combining flavors from two favorite recipes.

Serves 12 Enchiladas


1 Tablespoon olive oil
8 oz. sliced white button or baby portabella mushrooms
1 green, red and orange pepper, seeded and sliced
1 cup salsa
1 Tablespoon homemade taco seasoning
12 soft-taco sized flour tortillas
1 12 oz. can green enchilada sauce
1 1/2 cup shredded queso quesadilla or Mexican blend cheeses


1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray.
2. In a large skillet, heat the olive oil and then sauté the mushrooms and sliced peppers for 5 to 7 minutes. Remove from heat and stir in the salsa and taco seasoning.
3. Spoon the mushroom mixture evenly into the corn tortillas. Roll the tortillas and place seam side down in the baking dish. A 9×13 inch baking dish holds 12 enchiladas comfortably.
4. Once all the tortillas are placed in the dish, pour the green enchilada sauce over the top and sprinkle the shredded cheese on top.
5. Bake in the preheated oven for 20-25 minutes, or until cheese has melted. Remove from oven and let cool slightly before serving.

Tacos de Hongos

Yields: 2 Tacos


Tacos de Hongos

2 corn tortillas
2 tablespoons guacamole
2 crimini mushrooms (stemmed and cut into ¼)
4 oyster mushrooms (stemmed and cut into equal size as the crimini mushrooms)
1 shallot, medium sized, sliced into thin rounds
¼ poblano pepper, roasted and peeled
1 teaspoon tequila blanco

1 avocado
1 tablespoon red onion, diced small
1 tablespoon cilantro, chopped
¼ teaspoon kosher salt
½ tablespoon serrano pepper, minced
1 tablespoon lime juice


In a hot pan add 2 tablespoons olive oil and the stemmed/cut mushrooms and sauté mushrooms for about five minutes or until soft and brown. Add the shallots and roasted pepper to the pan. Once the shallots become translucent add the tequila and remove from heat. Add kosher salt to taste. In a
separate pan lightly heat up the tortilla so that it is soft and pliable. When they are warm add equal parts of Guacamole to each tortilla. Then add the mushroom mixture and serve.

To make guacamole: In a bowl rub the salt, onion, and serrano pepper together until the onion starts to break and release some liquid from the contact with the salt. Then add the avocado and begin mashing it until it’s reached a creamy texture. Fold in the cilantro and lime juice. Taste the guacamole
for seasoning and add additional salt or lime juice as necessary.

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling


1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)


Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Mushroom Bulgogi Tacos

Meaty mushrooms make these Asian-fusion vegetarian tacos a great meal for any time of day.

Yield: 4 tacos

Serving size: 1 taco


Bulgogi Marinade (recipe follows)
8 oz. white button mushrooms, halved
2 teaspoons canola oil
4 (6-inch) flour tortillas, warm
Quick Kimchee Slaw (recipe follows)
1/2 cup crumbled panela cheese
Thinly sliced jalapenos
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish

Bulgogi Marinade

1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup grated fresh pear
a pinch red pepper flakes
4 teaspoons soy sauce
4 teaspoons apple juice
4 teaspoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Whisk together all of the ingredients. Refrigerate.

Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.

Quick Kimchee Slaw

1 1/2 cups shredded Napa cabbage
1 small carrot, shredded
2 green onions, thinly sliced
1/2 teaspoon red pepper flakes
1 small clove garlic, minced
1 teaspoon kosher salt
2 tablespoons rice wine vinegar

Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour.  Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.

Note: Can be made up to 1 day in advance


1.  Heat a large skillet over medium high heat; add oil, then mushrooms.  Cook for 2 minutes stirring occasionally until golden; turn.

2.  Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.

3.  To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition Facts

Calories: 140; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 660mg; Protein: 9g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Foodservice portion

Mushroom and Chorizo Tacos

Put a spin on tacos by mixing  spicy chorizo and hearty mushrooms for a quick and easy flavor-packed dinner.

Yield: 6 tacos

Serving Size: 1 taco


12 oz. Mexican chorizo, casings removed and crumbled
1/2 C onion, chopped
6 oz. shiitake mushrooms, stemmed and sliced
1 medium potato, cut into small cubes
1 habanero pepper, finely chopped
1/2 t cumin
Whole wheat tortillas, lightly toasted
1/4 C cilantro, finely chopped (for topping)
2 oz. cotija cheese (for topping)
1 avocado, diced (for topping)


Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Nutrition Facts

Calories: 520; Total Fat: 32g; Saturated Fat: 12g; Cholesterol: 55mg; Sodium: 1170mg; Protein: 22g; Total Carbohydrate: 34g; Dietary Fiber: 7g

Mushroom Tacos with Salsa Verde

Bulk up traditional seasoned taco meat with mushrooms to bring loads of meaty flavor and extra veggies to the plate.

Yields: 8


2 Tbsp. Olive Oil
¼ lb. 85% lean ground beef
¾ lb. white button mushrooms
¾ lb. crimini mushrooms
2 cups julienne of sweet onions
1 Tbsp. minced garlic
4 Tbsp. ground chili pepper
Salt and pepper if necessary
Lime juice to taste
8 Corn Tortillas
1 cup shredded green cabbage
2 Tbsp. chopped cilantro
4 Tbsp. Cotija Cheese, grated

Avocado Salsa Verde
1 large, ripe avocado, peeled, pitted and cut in ½-inch dice
1/3 cup diced tomato
2 Tbsp. finely chopped onion
½ tsp. seeded and minced Serrano chile
½ tsp. minced garlic
1 Tbsp. lemon or lime juice
2 Tbsp. chopped cilantro
1/4 tsp. sugar


Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside.

Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté  2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste.

To make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.

Nutrition Facts

Calories: 270; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 20mg; Sodium: 70mg; Protein: 11g; Total Carbohydrate: 27g; Dietary Fiber: 4g

Portabella Tostada with Avocado Crema and Tomato Salsa

Tasty grilled portabella tostadas are topped with fresh salsa and creamy avocado for a light and luscious Mexican meal.

Yields: 4

Serving Size: 2 prepared tostadas



1 ripe Hass avocado, diced
½ cup sour cream
2 tablespoons fresh lime juice
Kosher salt

1 cup finely chopped ripe tomato
¼ cup thinly sliced red onion
1 small jalapeño chile pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon red wine vinegar

4 large portabella mushrooms, stems and gills removed
1 large red onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
2 tablespoons prepared fajita seasoning
2 large bell peppers, 1 red and 1 yellow, each cut into 4 planks
8 flour tortillas (8 inches)
2 cups grated Monterey Jack cheese


In a food processor blend the crema ingredients until smooth. Season with salt. Cover and refrigerate until ready to serve.

In a medium bowl mix all of the salsa ingredients and season with salt. Set aside at room temperature.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Generously brush the mushroom caps and onion slices with oil and season evenly with the fajita seasoning.

Brush the cooking grates clean. Grill the mushrooms, onion, and peppers over direct medium heat, with the lid closed as much as possible, until browned and tender, turning occasionally. The mushrooms will take 12 to 15 minutes, the onion will take 8 to 10 minutes, and the bell pepper will take 6 to 8 minutes. If necessary, to prevent the mushrooms from drying out, occasionally brush them with a bit more oil. Remove the vegetables from the grill and scrape off any blackened areas of the peppers. Cut the vegetables into thin strips.

Grill the tortillas on one side over direct medium heat, with the lid open, just until warm, 10 to 20 seconds. Turn them over, top each one with ¼ cup of the cheese, and grill just until the cheese melts. Remove from the grill and assemble the tostados with the grilled vegetables, salsa, and crema.

Grilled Mushroom Asada (Foodservice portion)

Fill up on Latin flavor with hearty grilled portabella mushrooms accompanied by warm corn tortillas and cool, tangy guacamole.

Yields 24 servings

Serving Size: 1 grilled portabella cap with 2 corn tortillas and 1 tbsp guacamole


¾ cup finely minced garlic
6 serrano peppers, seeded, finely minced
3 cups lime juice
3 cups apple cider vinegar
6 tablespoons ground cumin
¼ cup chili powder
6 cups roughly chopped fresh cilantro
6 cups canola oil
Freshly ground black pepper
24 portabella mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
Corn tortillas, warm


In a large container, mix together the garlic, serranos, lime juice, vinegar, cumin, chili powder, cilantro, and oil. Season with salt and pepper. Lay the mushrooms in a single layer in hotel pans. Pour the marinade over them and marinate for 25 minutes, turning halfway through.

Preheat a grill on medium and oil the grates. Remove the mushrooms from the marinade and grill them cap-side down for 3 to 4 minutes. Flip and grill until just tender, another 3 to 4 minutes. Baste with remaining marinade, if desired.

Let the mushrooms rest, then slice them ¼ inch thick. Keep warm or refrigerate until needed.

For each serving, to order: Plate 1 sliced portobello and garnish with pico de gallo, guacamole, and warm tortillas.

Nutritional Facts

Calories: 360; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 5mg; Sodium: 490mg; Protein: 9g; Carbohydrates: 40g; Dietary Fiber: 8g

Mushroom Chilaquiles (Foodservice Portion)

Why leave home for brunch? Cook a dish like a professional chef with this vegetarian chilaquiles recipe.

Yields 24 servings

Serving Size: 2 eggs with 1/2 cup vegetables


10 ½ lbs. canned whole tomatoes, drained, liquid reserved
12 chipotles canned in adobo sauce
1 cup vegetable oil, divided
36 oz. thinly sliced white onion, divided
9 cups vegetable stock
3 lbs. tortilla chips
18 oz. thinly sliced button mushrooms
6 oz. thinly sliced bell peppers
12 oz. grated pepper Jack cheese
48 eggs
2 cups sour cream
1 ½ cups finely chopped fresh cilantro


In a large container, combine the tomatoes with 3 cups reserved juice and the chipotles. Blend until smooth.

In a very large, deep pot, heat about half of the oil. Add 1 ½ lbs. of the onion and sauté to brown around the edges. Pour in the tomato puree and simmer until slightly thickened. Stir in the stock and bring the sauce to a boil. Cook until slightly thickened. Season with salt and remove from the heat. Let cool and refrigerate.

In a large sauté pan, heat the remaining oil. Add the mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from the heat. Let cool and refrigerate.

For each serving, to order: In a small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with ¼ cup mushroom mixture and 2 tablespoons cheese. Place the pan in an oven to melt the cheese while you prepare the eggs.

Cook the eggs any style, then plate them. Top with the tomato sauce mixture. Garnish with sour cream, some of the remaining onion and cilantro and serve immediately.

Nutrition Facts

Calories: 740; Total Fat: 48g; Saturated Fat: 15g; Cholesterol: 365mg; Sodium: 1320mg; Protein: 23g; Total Carbohydrate: 54g; Dietary Fiber: 7g

Maitake Mushroom Agnolotti

Yield: 24 servings (5 pieces each)


28 egg yolks
2 whole eggs
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons milk
2 teaspoons kosher salt
25 1/2 ounces all-purpose flour, plus extra as needed

3 pounds maitake mushrooms
Olive oil
3 tablespoons garlic, minced
6 ounces shallots, minced
3 sprigs thyme
Salt and pepper
9 egg yolks
9 ounces mascarpone
9 ounces fromage blanc
9 ounces unsalted butter, softened
1 1/2 tablespoons white truffle oil
Semolina, as needed
Brown butter, as needed
Parmigiano-Reggiano, as needed


To make Dough: Whisk together yolks, eggs, oil, milk and salt. Use the well method or a food processor to mix wet ingredients into flour until a soft, pliable dough forms. Wrap well in plastic and refrigerate for 1 hour. (Makes about 3 1/3 pounds)

To make Filling: Sauté mushrooms in oil, along with garlic, shallots, thyme and salt and pepper to taste, until soft. In a food processor, blend yolks, mascarpone, fromage, butter and truffle oil (add gradually to taste). Add mushrooms and blend until finely minced. Adjust seasoning as needed. Put Filling into a piping bag. (Makes about 5 1/4 pounds)

Working with about 3 ounces of Dough at a time, run it through pasta machine on each setting until you get to #6. Lightly sprinkle Dough with flour to keep from sticking as you roll. Lay dough sheet on piece of parchment. Deposit 2 teaspoons (0.40 ounces) of Filling just below center of sheet, spacing Filling every 2 inches. Brush water along the long edge of pasta and fold over to enclose Filling. Press down between each dollop of Filling to seal pasta. Use pasta cutter to cut between each ravioli and clean up the long edge. Pinch edges again to seal well. Move each ravioli to a sheet pan generously covered with semolina. Wrap well and refrigerate.

For each serving, to order: Boil 5 ravioli in salted water for 3 minutes, or until hot. Toss gently with brown butter and sprinkle with Parmesan.