I love tacos in those crunchy shells, however eating them can be quite tricky as the break at the first bite. I create a mess. Maybe it’s the shells I find in my local supermarket, which are not great. I recently tried the soft shells filled with mushrooms and cheese and the experience was epic!
You can choose any kind of mushrooms you like. I made it with Forestiere and Shiitake mushrooms, the latter ones give that wild taste you find in Asian recipes. I added some bacon, just for the taste. You may omit that.
Ingredients (8 tacos)
8 soft tacos shells
600 gr (21 oz) mushrooms of your choice sliced.
150 gr (5 oz) bacon cubes or pancetta.
2 garlic cloves chopped.
2 tablespoons Mexican Salsa.
Small bunch of coriander chopped.
˝ cup of white wine.
1/3 cup of extra virgin olive oil.
100 gr (3.5 oz) grated Cheddar or Mozzarella.
Salt and ground pepper.
Add the olive oil in a large frying pan and warm it up on medium heat. Add the garlic and cook for ~ 1 minute. Add the mushrooms and cook them until they get soft and start browning. Season with salt and pepper to taste. Stir well from time to time.
Introduce the pancetta (or bacon cubes) in the pan and stir well. Let it fry for a few minutes together with the mushrooms. Pour in the wine and let the alcohol evaporate. Reduce the heat to low, add the coriander and the Salsa.
Stir well and let it cook for 5-10 minutes. Give it a stir from time to time.
Preheat the oven at 180 degrees Celsius (356 F). Fill the tacos with the mushroom mixture and top it with a generous portion of cheese. Cover a tray with greaseproof paper and place the tacos on top.
Bake the tacos for 10-15 minutes until the cheese has melted. Serve them warm with Pico de Gallo salad.
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