Meatless Monday: Mushroom Tacos with Mexican Brown Rice

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa Fall is already off to such a busy start that I’ve barely had time to cook anything for this site. My lunches have been all about scrounging from the refrigerator and eating at my desk or standing at the counter shoveling food in my mouth straight from a quart container.

Luckily, I’ve had so much recipe testing for Food & Wine these past few weeks that my fridge has been well-endowed in the leftovers department. This particular lunch came by way of some scraps from my fish tacos project with a few toppings borrowed from the Pad Thai I was currently shooting on that particular day. And it was consumed in an effort to hop back on the Meatless Monday bandwagon after a weekend of eating 70 percent of my meals in the form of red meat at camp.

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

Ever since I ate at Rick Bayless’ restaurant in LA back in February, I’ve been wanting to develop a recipe for mushroom tacos. Texturally, they’re the best option for a vegetarian filling, and they carry so much flavor when seared over high heat that you don’t need to do a whole lot to them. I generally like any vehicle that can subject itself to the whorehouse of condiments that is my fridge. And these mushrooms cozied up nicely to some leftover tomatillo salsa and just a few drops of sriracha.

In an effort to make my leftovers lunches even better, I’ve started making a big pot of rice at the beginning of the week. This summer I got hooked on this brown basmati version of traditional Mexican rice. For a dinner party, I made something similar and mixed in a little marinated kale and scallions before serving to make the green rice even greener.

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

I’m excited to start experimenting with some more fall veggies in the weeks to come. Are there any in particular that you’d like to see? Any dishes you’ve been craving recipes for this season? Let me know if the comments! I promise that you too won’t be forced to eat my leftovers for lunch.

Xo
Phoebe

p.s. I’m loving my new Tiger Stripe Board from the Brooklyn-based company Desu Design. You might remember me musing on finding the perfect platters for presenting food. If you’re in the market for some beautiful wood pieces, check out their site here. I might even be hosting a giveaway soon…fingers crossed :)

Recipes Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 4

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

Ingredients

  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 1 poblano pepper, seeds and ribs removed, minced
  • 1 jalapeno, seeds and ribs removed, minced
  • ½ cup cilantro leaves, finely chopped
  • 1 teaspoon salt
  • 1 cup brown rice
  • For the tacos:
  • 1 tablespoon olive oil
  • 1 pound mixed wild mushrooms, halved
  • 4 small shallots, thinly sliced
  • 1 teaspoon salt
  • 8 six-inch corn tortillas
  • Cilantro leaves, for serving
  • 1 cup salsa verde or tomatillo salsa, for serving

Instructions

  1. In a medium lidded saucepan or Dutch oven heat the oil. Saute the shallot, pepper, and jalapeno over medium-high heat until soft, about 3 minutes. Stir in the rice and cilantro. Saute another minutes, until the rice is covered in the pepper mixture. Add 2 cups water and bring to a boil. Cover, turn the heat to low, and cook 45 minutes, or until the brown rice is soft and the water is absorbed. Rest for 10 minutes, then fluff with a fork.
  2. Meanwhile, in a large skillet, heat the remaining oil. Saute the shallots and mushrooms over high heat until the mushrooms are nicely browned, about 5 minutes. Add the salt and continue to sauté until the mushrooms have released all their moisture, about 3 minutes more. Set aside.
  3. Divide the rice among the tortillas and top with the mushroom mixture. Garnish with cilantro leaves and serve alongside the tomatillo salsa.
http://feedmephoebe.com/2013/09/meatless-monday-mushroom-tacos-with-mexican-brown-rice/

Comment19 Share This!

19 Responses to Meatless Monday: Mushroom Tacos with Mexican Brown Rice

  1. Love these tacos! Leftovers aren’t so bad when they look like this. :) And I was going to comment on that gorgeous board, too – it’s lovely!

  2. You are so lucky to be doing all this work with Food & Wine! Jealous! Can’t wait to see the finished products! I just recently jumped on the Meatless Monday bandwagon, I love it! It is so cheap and easy! Also, I just recently had a mushroom taco to die for that sounds very similar to this so I cannot wait to recreate this at home!

    • I definitely feel lucky. It’s been a lot of work, but really fun. So glad you’re giving MM a try! It’s so manageable and definitely the right way to look at balanced eating. xo

  3. Frankie says:

    Can you do something with rutabagas in a recipe this fall? It’s just one of those mystery veggies that I notice in the store and then realize I have no idea what they’re good for.

  4. These sound so flavourful! Mushroom tacos are always a favourite and I’ll be sure to try your recipe… thanks for sharing!

    -Shannon

  5. Sydney says:

    These look so hearty and festively fall! I’d love to see something related to squash. Pumpkin tacos to go with the pumpkin hashtag nonsense trends that pop up everywhere (and we all secretly love it.) Pumpkin sauce? Pumpkin tamales?

  6. Hello from Downunder and thank you for a great recipe. I always keep mushrooms on my shopping list and I love what you’ve done with them here.

  7. Pingback: Meatless Monday: Healthy Vegetarian Recipes You Must Try | Favorite Food RecipesFavorite Food Recipes

  8. Laurel says:

    Ok, YES. I just made and devoured these, and they were SO good! I like to go crazy with the extras, so i added warmed refried beans (with some thyme), avocado, and queso fresco. Love!

  9. Pingback: 7 Best Super Bowl Taco Recipes | Feed Me Phoebe

  10. Dhawal Sharma says:

    The “filling” was delicious–and in fact, I never even had a chance to put these into tacos. But by itself, the rice/mushroom combo with a little bit of salsa was a pretty nice snack/side. Great recipe, and very easy to do.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>