Mushroom Pico De Gallo Recipes

PORTOBELLO TACOS WITH PICO DE GALLO

Steps:

• Set up your grill and heat up your coals.
• When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
• Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
• Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
• Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
• Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

CRISPY MUSHROOM TACOS

Steps:

• Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
• Make the tacos: Tear the oyster mushrooms into bite-size 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 the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the 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.
• 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.

MUSHROOM PICO DE GALLO

Steps:

• Finely chop all of the ingredients and mix well in a bowl. If you don't like a strong onion flavor, use a shallot instead.
• Add your olive oil, lime juice and cooking sherry to the bowl, mix well, add more if needed.
• Salt and pepper to taste (doesn't need to be exactly 1/2 teaspoons of each).