Mushroom Tacos with Spanish Rice and Roasted Tomatillo Salsa

Spanish Rice:
1 tablespoon olive oil
1/4 yellow onion, diced
1 garlic clove, minced
1 1/2 cup vegetable broth
1/2 tablespoon tomato paste
1 cup white, long-grain rice
1/2 teaspoon salt
1/2 teaspoon ground cumin

Roasted Tomatillo Salsa:
1 lb of tomatillos, husked and halved (about 4-5 tomatoes)
1 jalapeño, de-seeded and chopped (If you’re adverse to heat, use half a jalapeño)
1 garlic clove, chopped
1 teaspoon lime juice
1/2 teaspoon salt
Salt to taste

Tacos:
1/4 yellow onion, diced
1/2 lb oyster mushrooms
1 lb cremini mushrooms, thinly sliced
1 teaspoon ground cumin
1 teaspoon salt
9 Tortillas (about 3 per person)
1/2 cup cotija cheese, crumbled (optional)
1 Handful cilantro (optional)

Spanish Rice
In a medium pot (I used a non-stick), heat olive oil over medium heat. Add onions and cook until translucent, about 3-5 minutes. Add minced garlic on top of onions and cook until fragrant, about 1 minute. Add vegetable broth and stir in tomato paste. Bring to a simmer and then add rice. Mix in the salt, cumin and cover, cooking for about 15 minutes, or until liquid is absorbed.

Tomatillo Salsa

Place halved tomatillos on a baking sheet and place it under the broiler for 5-7 minutes. Carefully transfer hot tomatillos to a food processor, along with the diced jalapeño, onion, garlic and lime juice. Pulse until all of the ingredients are finely chopped and mixed. Salt to taste. You can place the salsa in the refrigerator if you like it cold. I served the salsa warm and LOVED it.

Mushroom Tacos
In large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add mushrooms and cook for 5-7 minutes. Add cumin powder and toss. Salt to taste. Assemble your tacos how you like! I topped them with a bit of cotija cheese and cilantro.

Serves 4
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