Tuesday, January 24, 2012

Grilled Portobello Tacos

I think I saved the best for last for Fungus Among Us week.

How do I know that?  Because it is obvious that my home is inhabited by "meat-a-tarians".  We love our meat. So tonight when I made these grilled portobello tacos I thought my picky meatasaurus kids wouldn't like them so I also made our standard beef tacos as a back up.  


To my amazement, after trying one, everyone opted for the portobello tacos over the beef ones.  Even me.  (Don't tell anyone....I don't want my BBQ Card revoked.)

The last topic of Fungus Among Us week is one easy tip.


Grow your own.

There are several advantages to growing your own mushrooms.
  1. Freshness.  You'll get the freshest mushrooms you have ever had.  If you think "store fresh" is good, farm fresh or growing your own will blow your mind.  They have a silky taste and a texture that dances in your mouth.  
  2. Exotic Variety.  You can get grow mushrooms that you'll NEVER EVER EVER find in your chain grocery store and probably not even local markets.  I've never seen a fresh oyster mushroom in a grocery store but a specialty like the blue oyster mushroom?  Fuhget about it!
  3. Micro-farming (or should I say myco-farming...pun fully intended).  There is a big trend towards self sourcing food ingredients.  Gardening, canning, and heck, sourcing your own eggs.  But growing takes land or at least space.  Mushroom kits can be done just about anywhere.
Mushrooms can be grown on inoculated logs or even more easily, in grow kits of sterile hay in bags like this one held by Hugh Brewer.
Photo courtesy of Brewers Mushrooms.
All you have to do is keep them moist and in a mild environment.  I'm absolutely no expert on growing mushrooms but Hugh is.  Check out Tammy and his website for more info, it has tutorials on how to grow your own.  If you still have questions, they'll be more than glad to answer any questions you have.  If you're close enough, they can ship you a "ready to grow" kit.

Grilled Portobello Tacos
Makes 6 tacos

Ingredients
  • 2 ea portobello mushrooms
  • 6 ea white corn tortillas 
  • oil for frying
  • shredded cheese of your choice
  • thinly sliced lettuce

For the marinade
  • 1/4 cup oil
  • 1/4 cup chicken broth
  • 1/4 lime juice
  • 1 Tbsp Mega's Taco Seasoning (recipe from HotSauceDaily)

For the Pico De Gallo 
  • 3 small tomatoes, diced
  • 1/2 onion, finely diced
  • 1 jalapeno chile, seeded and diced
  • 2 Tbsp cilantro chopped
  • 1 Tbsp lime juice
  • salt and pepper to taste
Instructions
  1. Mix the marinade ingredients and marinate the portobello mushrooms overnight*.
  2. Mix the pico de gallo ingredients and refrigerate for an hour before dinner.
  3. In a small sauce pan, heat 1/2" deep of peanut or vegetable oil to 350 degrees*.  
  4. Place a tortilla in and allow to puff up for 10 seconds.  Poke with the tip of a sharp knife.  Press half of the tortilla under the oil with a metal spatula and fold the other half over with a pair of metal tongs for 30 seconds.  Flip and repeat.  Remove when golden brown, season with salt and place on a rack over newspaper* or paper towels to drain.  Repeat for other tortillas.  
  5. Preheat a charcoal grill to 375f.  
  6. Remove the 'shrooms from the marinade and drain well.  Grill 5 minutes per side.
  7. Have the taco shells already loaded with shredded cheese*.  Dice the mushrooms into 1/4" pieces and divide among the tacos.  
  8. Top with lettuce and some of the pico de gallo.  
  9. Serve with Black Bean Fiesta and pico de gallo on the side.
Notes
  • I intended to do a 4 hour marination time.  Things happened and I cooked it the next night, worried the mushrooms might be over marinated.  Nope!  They were neither soggy nor "burned" from the marinade.  They were perfect!
  • This is NOT a tutorial.  If you don't know how to safely heat oil on a stove top, don't try this.  Go buy a cup of hot coffee from McD's and pour it on your lap but don't sue me.  
  • Do NOT use the online version of your newspaper for this purpose.  It will totally jack up your laptop, tablet, or smart phone.  I told you so, don't sue me.  
  • The mushrooms cool off pretty quick so you want the cheese already in there so the diced 'shrooms are still hot and give a little melty action.   
I switched to a Glad zip top bag when I realized this was going to go overnight.  Works better for flipping and keeping it in the marinade anyway.


This series was written in conjunction with Brewer's Mushrooms.  It is a joint project with a local expert and is not a paid advertisement.  Hugh Brewer is trained in mycorestoration and Brewer's Mushrooms has been specializing in fresh gourmet mushrooms for years.  Brewer's Mushrooms offers fresh mushrooms at local marketsCSA sharesgrow kits, and workshops.

21 comments:

  1. you know...I might just need to make these this week! They seem super simple and full of flavor, thanks.

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  2. Portos are so meaty. You could probably trick a few meat eaters into nibbling on them. It's good to know that a bit of overnight marination didn't bog them down either.

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  3. I definitely would have picked the shroom tacos too. As robust and filling as a portbello mushroom is, you never miss the meat. What a great and healthy way to enjoy a taco!

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  4. I love portabella mushrooms, and I think my family would love these (we are "meat-a-tarians", too). I love your notes in this recipe, Chris!


    Kim in Md

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  5. I love grilled portobello's!! I would have neve thought to use them in tacos!

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  6. I don't know why some folks scrape the gills out of portobellos. I never have, and think their taste and texture are just fine. I like to avoid frying, so I put tortillas directly on my stove's gas burner - 15 to 20 seconds.

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  7. i'm excited because my other computer wasn't letting me comment on your blog for some reason, and i was dying to tell you that these look INCREDIBLE! mushrooms make such a great substitute for meat.

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  8. These look amazing Chris! I've never grilled mushrooms before, other than on a kabob, so these tacos look very tempting.

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  9. Yum, yum, yum. I love mushrooms & I love tacos so this one is screaming my name. Great photos Chris!!!

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  10. I have never seen mushrooms grow and I have a feeling if I do, I won't be able to eat them again but they look gorgeous on the plate!

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  11. I adore portobello mushrooms! My first experience with them (long long long time ago) was in burger form. Honestly, they are so meaty, it was like there truly was meat between those buns. I LOVE this taco idea.. must try it soon!

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  12. This post makes me so happy. GREG

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  13. Should ask them to make the coffee extra hot before spilling it in my lap? I'll just skip all that and have one of these yummy tacos. I liked it so much I put a pin on it :D

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  14. This looks so good, Chris. I have loved every single mushroom post. I want to grow and try so many more varieties now!

    P.S. I have been reading your posts for the past 20 minutes. I'm so excited to finally try a reverse sear tonight for the first time!

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  15. I bet my girls would love this! (girls can be "weird" like that haha).

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  16. Perhaps I've finally brainwashed you...I mean invaded your subconscious...I mean. Rubbed off on you. :P

    These sound fab-o-lous!

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  17. They look so delicious...My husband is a vegetarian and I am a meat fan :)These will be perfect for the whole family.....I won't miss the meat!

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  18. I've grilled portabellas on my Big Green Egg before and they turned out delicious. I never thought to make tacos out of them, which I can't believe, because I love tacos! So thanks for another taco dish I can use!

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  19. I completely forgot about Fungus Among Us week! This week, I shared with my father a portobello mushroom stuffed with spinach, cream cheese, tomatoes, and feta. It was like dessert. (I never in a million years thought I would speak so highly of spinach, by the way)

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  20. I've already replaced my burgers with grilled portobellos when we have burgers for dinner. I never thought of using them for tacos too. This sounds absolutely heavenly to me!

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  21. has anyone actually tried this recipe yet? I'm curious has to what others think about the taste

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