SNEAKY VEGGIES
These rich and cozy dishes will surprise you
CRISPY MUSHROOM TACOS
This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa.
Makes: 4 servings
Total time: 30 minutes
For the pico de gallo:
1 large beefsteak tomato, cored and cut into ¼-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
½ cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes) Coarse kosher salt
For the mushroom tacos: 18 ounces oyster mushrooms (from 2 to 3 medium clusters)
⅓ cup neutral oil, such as canola
¼ teaspoon ground cumin 1 ½ teaspoons coarse kosher salt
Black pepper
12 corn tortillas
1. Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro
I still struggle to eat my vegetables. Of course, I know they’re good for me, but the siren call of bread and cheese and pasta with red sauce is powerful. So, lately, I’ve been focusing on what I consider sneaky veggie meals, dishes that feel cozy and rich but are actually packed with vegetables.
The recipes here fall squarely into that description. They are exciting, even a little carby, but they’re fully veg-forward. and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
2. Make the tacos: Tear the oyster mushrooms into bitesize pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once oil is hot, add half of the mushrooms in a single layer without crowding skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
3. While the mushrooms
are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.