Portobello Mushroom Tacos with Poblanos and Charred Corn
This recipe is adapted from Pamela Salzman's new cookbook Kitchen Matters. I served my tacos with some organic corn tortillas, quick pickled shallots and avocado on the side (see note).
Servings 6
Ingredients
- 4 Poblano peppers (often mislabeled as “Pasilla peppers”)
- 2 Tablespoon extra-virgin olive oil
- 4 Portobello Mushrooms , thickly sliced (about 1/2-inch thick)
- 1 cup frozen fire-roasted corn or regular sweet corn kernels , preferably organic, thawed or freshly cut from the cob
- sea salt
- freshly ground black pepper to taste
- ½ teaspoon ground cumin
Instructions
- Preheat the broiler to high and position rack 6 inches below heat source. This is usually the second level. Place poblanos on a baking sheet and broil until blackened on all sides, turning every couple of minutes. Set aside in a bowl and cover for at least 15 minutes, or until cool enough to handle. Rub off the skin, remove the seeds, and thickly slice (about ½-inch thick).
- In a large skillet, warm the olive oil over medium heat. Add portobellos and sauté until tender, 5-6 minutes. Add the corn, sliced poblanos, a sprinkle of salt and black pepper to taste, and the cumin. Sauté until corn is warmed through. Taste for seasoning. Serve with warm corn tortillas and your desired accompaniments.
Notes
If you don’t mind one more step, doing a quick pickle on the shallots is a delicious way to upgrade them, especially if you don’t like the flavor of raw onion. Toss them with 1 tablespoon cider vinegar, 1 teaspoon honey, and 1/2 teaspoon salt and let them sit for 10 minutes while the mushrooms are cooking. You can also make up to 2 weeks in advance.