Mushroom and Caramelized Onion Tacos
Courtesy of Mushroom Council 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 lb. mixed crimini and button mushrooms |
| 3 Tbsp. butter |
| 2 Tbsp. olive oil |
| 1 large yellow onion |
| pinch sugar |
| 3 cloves garlic |
| 1/2 tsp. sweet Spanish paprika |
| 1 c. grated Pecorino Romano cheese |
| chopped Italian parsley |
| freshly ground sea salt |
| freshly ground pepper |
| 12 ( 6-in.) corn tortillas |
| 1/4 c. crème fraiche or sour cream |
Directions:
1. Melt 1 Tbsp. butter with 1 Tbsp. 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.
2. Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in color. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 min.
3. Transfer onions and garlic to bowl with the mushrooms. Add the sweet paprika, 3/4 c. cheese and some of the chopped parsley. Add salt and pepper to taste and stir ingredients to incorporate.
4. Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 min., turning after 1 min. 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.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
