Portabella Mushroom Tacos and Fresh Salsa

I have been experimenting with various dishes and this has to be one of my favorite. I think I have mentioned in previous post that I am Hispanic. To be more specific I am half Cuban and half Spaniard. I am no parts Mexican but I have a deep love for the cuisine from that region. I like my tacos to be pretty basic when it comes to the quantity of ingredients on top of my base. This is solely mushrooms and salsa.

I used already sliced mushrooms because that is a great replacement for meat. I also created my own marinade, and I prefer this to buying own from a bottle because you could regulate the amount of salt and sugar you are taking in and putting on your food.

These actually came out much more delicious than I expected, and it was the first time I tried out this marinade mix.

Ingredients:

- 1 pack of Sliced Portabella Mushroom (large)

- 1 pack Mission Soft Tortilla Shells Small

For Salsa:

- 1 Fresh lime

- 1 Leek

- 1 Tomato

- 1 Green Bell Pepper

- 1 small pack of Colorful sweet peppers 

- 1 pack of Frozen Yellow and White Corn

- 1 Bushall of Cilantro Fresh

- Salt (to taste)

For Marinade:

- Worcestershire Sauce (Base)

- Liquid smoke (optional)

- Sesame Oil (very little)

- Fresh Lime

- 7 Pcs. Garlic

- 1 small shallot

- Pepper (to taste)

- 1 pack of Equal 

First Begin:

I want to start with our salsa. This is easy and fast. 

Go ahead and put the corn in a bowl with water and microwave for about a minute or until soft. Drain and let cool.

I want to start with our salsa. This is easy and fast. 

Go ahead and put the corn in a bowl with water and microwave for about a minute or until soft. Drain and let cool. Toss it into a metal mixing bowl.  Cut lime, easiest way for you to squeeze, you will be using the entire lime. Grab your tomato, not to ripe, because you want it to with stand the cutting. Cut it into cubes or your designated size. I like my salsa, a little chunky. Do the same the bell pepper, I only use about half of the bell pepper, depending how much salsa I will need, again, chop it up and remove center. I love these small colorful sweet peppers, Grab about 5, what every colors you like, I tend to favor yellow and orange. Chop up and add to the mix. 

When cutting your leek, cut off top and bottom and throw it away. Slice it down the center, wash thoroughly, and dice it up! yes, the whole thing !

For the cilantro, just cut of a swig of the top, also to taste, because many people are not a fan, go ahead and dice up finely and add to bowl. 

Now that all of you ingredients are in the bowl, season with some salt, to taste and toss. 

Next on Deck: Marinade!

Now this marinade, will work for more than just these mushrooms. Just FYI!

You are going to chop up, yes by hand your Garlic and Shallot. Toss into your bowl. Squeeze in the juice of 1 lime. 

  











Now, you will add your Worcestershire, a generous amount because this is your base and this is what is going to give your mushrooms that meaty taste your looking for. Now a couple of dashes of liquid smoke, this is only optional because most people are not fans of this but I love the aroma it give the mushrooms when combined. Now sesame oil, is VERY delicate thing to work with. Add a small little dash of it! Take 1 packet of Equal, This is the Secret Tip of the Recipe.  Adding real sugar, you will have to add more, but with this packet, you are using less and even more effective than the real stuff that will end up as fat around your belly area.
Now whisk it together very well, to make sure everything is combined and let it sit in the fridge until you will be using it. 

 

 Preheat the oven for 350° F. 

Clean the mushrooms thoroughly before prepping and set aside on paper towels so that they can dry before putting them together. 

Now lay out your aluminum foil out on an open space you could work with. Lay it in a cross, on the table, and place your mushrooms in the center. 

Go ahead and fold up the aluminum that the mushrooms are resting on and make them into a little boat shape. This is were you will be laying your marinade so make sure all the edges are closed up. 

 

 

With a soup spoon, go ahead and start to pour your marinade over the mushrooms. making sure you get into the small spaces. Make sure that the garlic and shallots is laying on top. If you have to move them around to make sure that the ones on the bottom have marinade as well, just do it. Don't be scared to move them around. 

 

 

Seal it up, give it a good light shake, and place in the oven for about 30 minutes. Remove and open it up. The smell should be radiant!  

Assort your mushroom on your taco shells ( which should be microwaved for a couple of seconds), top with salsa and serve!!