This experiment blew my mind on the flavor you can add to vegetables from a good marinade..
I discovered this recipe during the monthly gourmet lesson last Friday “Mexican Fiesta” for our online cooking classes with the Kids Can Cook Inner Circle.
(you can join the program at a discount rate here, and finally get your kids to eat more veggies!)
Here’s a trick to make portobello mushrooms so tasty, that you can put them in a taco and your kids will enjoy them!
In the lesson, we made Carne Asada with a Cilantro-Lime Marinade, Pico de Gallo, Guacamole, Mexican Rice and a truly decadent Tres Leches Cake.
I wanted to explore a vegetarian option for the Carne Asada, so I used the internet to find out that you can marinate portobello mushrooms because they’re thick and sturdy for a vegetable.
Next I seared the mushrooms on both sides, then chopped them into strips and seared again.
One thing I noticed is they have a GOOD amount of water in them (like all mushrooms) but if you sear them well, you’ll be fine. It’s a taco so expect it to get a little messy 🙂
Warm up some tortillas, add your marinated portobellos and pico and guac with a squeeze of lime and try one bite.
I was amazed by how they had the bright flavors of the marinade combined with the mushrooms and a bit of chew that was truly satisfying.
Here’s my recipe: (obviously, you can use this with steak as well!) Tacos are a great way to feed a crowd.
1lb portobello mushrooms
4 cloves garlic, chopped
1 jalapeno, seeds removed and chopped (optional)
2 limes, juiced
1 orange, juiced
1 tsp ground cumin
1 tsp chili powder
Corn or flour tortillas
Vegetable oil or Extra-virgin olive oil
Kosher Salt and ground black pepper
Toppings: Guacamole and Pico De Gallo
In a bowl whisk together ¼ cup oil, juice of 2 limes, orange juice, 2 tsp salt, cumin and garlic. Place mushrooms in the bowl with the marinade, cover with plastic wrap and let marinate for at least 20 minutes, ideally 3-4 hours.
Pat mushrooms dry with paper towels, heat 2 Tbs oil in a pan over medium-high heat and cook in batches about 2-3 minute per side, flipping once. Season with a pinch of salt, Let rest for 2 minutes, then chop into bite-size pieces and return to the ban to sear on each side for another 2-3 minutes.
In a pan on low heat, warm tortillas for 1-2 minutes.
To assemble, place a portion of portobello in a tortilla and top with guacamole and pico de gallo.
If you’d like your child to eat more vegetables, and even mushrooms, join our online cooking classes here. We’ve got NEW weekly lessons, advanced gourmet classes and a holiday dessert every month at an incredibly good deal. It’s 11 hours of live lessons a month, totaling 10 recipes! (most online cooking classes cost $39 per lesson!)
We’re accepting 5 new spots in December: Join here
Try out this recipe and have a Merry Christmas Eve!
Chef Eric Horwitz