Mushroom Street Tacos
Ree’s mushroom tacos are made extra special with the addition of spices such as cumin, paprika and chili powder. What’s more, this is one of Ree’s 16-minute meals, so it goes from pan to plate in very little time.
Equipment
- 1 Large Skillet Essential for browning mushrooms and warming tortillas
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl For the pico de gallo
- 1 Spatula or wooden spoon For stirring and cooking
Ingredients
Main
- Street taco corn tortillas for serving
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 1/2 pounds sliced mixed mushrooms
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red chile flakes
- Juice of 1 lime
- 10 ounces yellow cherry tomatoes quartered
- 1/2 cup jarred pickled red onions
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- Pinch each kosher salt and freshly ground black pepper plus more as needed
- 1 jalapeño seeded and diced small
- Zest and juice of 1 lime
Instructions
- For the mushroom tacos: Char and warm the tortillas in a skillet for 20 to 30 seconds each in a dry pan. Wrap in a cloth to keep warm.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and onions, then cook until the mushrooms have released their moisture and begun to brown, 7 to 8 minutes. Add the garlic, chili powder, cumin, paprika, salt, pepper and chile flakes. Stir and cook, an additional 2 to 3 minutes. Stir in the lime juice.
- For the pickled onion pico de gallo: Combine the cherry tomatoes, pickled red onions, cilantro, cumin, salt, pepper, jalapeño and lime zest and juice. Toss to combine. Taste and adjust the seasonings.
- Serve the mushroom tacos with the pickled onion pico and warmed tortillas.
Notes
Achieving a deep, rich flavor from the mushrooms is key; ensure they release all their moisture and develop a good brown crust before adding aromatics and spices. This caramelization builds essential umami. For the spices, a brief toast in the hot pan with the mushrooms just before adding garlic will enhance their aroma and flavor significantly. Don't overcrowd the skillet, or the mushrooms will steam instead of brown. The pico de gallo's freshness provides a vital acidic contrast; taste and adjust lime and salt for balance. Warm tortillas properly in a dry skillet until pliable and slightly charred, then wrap immediately to keep them soft and hot.