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Mushroom and Corn Tacos

February 7, 2012

Looking for a recipe with mushrooms that everyone will eat?  Then this is your recipe.  The only two people I know who like mushrooms are me and my cousin Kristin.  I didn’t know if my family would eat these tacos, but it was worth trying.  They actually turned out good.  My mom loved them (and she’s the one who’s been trying to convince me that mushrooms are bad for you)!  My dad and brother Jace thought they were fairly good.  The only thing that they thought was missing was the “meat.”  I guess they are not ready to become vegetarians!

This is my version of  “Mushroom, Corn, and Poblano Tacos” pg. 52 of Cooking Light Nov.  2011 edition.

2 tbsp olive oil                       1 (8 oz) package presliced mushrooms

1 c. onion                                  1 tsp dried oregano

1 tsp garlic powder               3/4 tsp. chili powder

3/4 tsp ground cumin           1 1/2 c. frozen whole kernel corn

1 can black beans, rinse and drained

1/4 c. salsa verde                    1 tbsp fresh lime juice

1/2 tsp salt                                 8 corn tortillas

1/4 c. fresh cilantro               3/4 c. crumbled feta cheese

1/4 c. light sour cream

Heat 1 tbsp oil in skillet.  Add mushrooms.  Cook about 4 minutes, stirring occasionally.  Add remaining oil, then oinion, oregano, garlic, chili powder and cumin.  Cook about 4 more minutes, stirring occasionally.  Remove from heat.  Stir in salsa and next 3 ingredients.  Heat tortillas according to package directions.  Divide mixture among tortillas.  Top with cheese, sour cream and cilantro.  Enjoy eating!


From → Mushrooms

One Comment
  1. Connie Johnson permalink

    Sounds good Kevin. I LOVE mushrooms.

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