Wild Mushroom and Roasted Poblano Pepper Tacos

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 344, total fat 16 G., saturated fats 4 G., proteins 13 G., carbohydrates 43 G., fiber 8 G., cholesterol 12 mg, sodium 748 mg, sugar 6 G.

The rich, multifaceted flavor of these vegetarian tacos comes from a combination of several types of wild mushrooms and black-roasted poblano peppers. Roast them directly over a gas burner (or in the oven on broiler mode if you have an electric stove), then peel off the blackened skin, revealing the flavorful flesh.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium poblano peppers (optional)
2 tbsp. l. olive oil
700 g mixed mushrooms (such as button mushrooms, shiitake mushrooms, and oyster mushrooms), chopped
0.5 tsp ground coriander
2 cloves of garlic, grated
1/4 cup chopped fresh cilantro, plus extra for serving
1 tbsp freshly squeezed lime juice and lime wedges for serving
12 corn tortillas, warmed
Thinly sliced radish for serving
Diced avocado for serving
Crumbled queso fresco cheese for serving
Sour cream for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: oyster mushrooms, Crimini mushrooms, poblano pepper, radish, Avocado, queso fresco cheese, sour cream, lime juice, coriander, tortilla

Cooking the dish according to the recipe:

Grill the poblano peppers over a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap; let rest for 5 minutes. Trim the black skin from the peppers, then remove the stems and seeds. Slice crosswise into thin strips.
Heat oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they release some of their liquid and are golden brown, about 10 minutes. Add the poblano, cilantro, and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice, and season with salt to taste.

Serve the mushrooms and poblano peppers on warm tortillas with fresh radishes, avocado, queso fresco, sour cream, and cilantro. Garnish with lime wedges.

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