Portobello Mushrooms with Chipotle (Tacos)

portobello tacos, originally uploaded by Kim De.

Wednesday I told Bo what we were having for Thursday's dinner as I frequently do. He made a face. He never does that. He loves to try new things! He said he wasnt sure how mushroom tacos sounded. I encouraged him to think of them like veggie fajitas and at least give them a try (I thought they sounded wonderful!)

They were. His exact quote “You have outdone yourself honey!” These were amazing. Caramelizing the mushrooms instead of steaming them produces incredible flavor, then add a touch of smoky chipotle, cilantro and smoky cheese and it is a winner!

This is the first recipe from my new cookbook Tacos by Mark Miller. I did very little to change the recipe because it looked so good as written. So dont be like Bo and turn up your nose without trying these tacos!

Note: I used flour tortillas. They are not traditional for tacos, but I had purchased some homemade from a restaurant and it seemed a shame to let them go to waste!

Portobello Mushrooms with Chipotle (From Tacos)

1 lb portobello mushrooms (preferably small with fresh, closed gills)
NOTE: I used presliced this time
3 T (or more) unsalted (butter)
3 cloves garlic, minced
½ t kosher salt
Pinch freshly ground back pepper
2 t chipolte puree
NOTE: In my freezer always are pureed chipotles in adobo. I buy a small can, puree it, freeze it in teaspoonfuls on parchment paper, then put the frozen blobs in a freezer bag for numerous uses.
1 T freshly chopped cilantro leaves
1 cup finely grated smoked mozzarella or gouda.
NOTE: Cheddar, jack or other cheese can be used. However, if you have access to the smoked cheese and a hand grater, I highly recommend doing as the recipe states!
8 soft yellow corn tortillas
NOTE: Please get the best quality you can find. If you are lucky enough to be near a restaurant that makes their own (corn or flour), buy some. It will make all the difference. Trust me!
Garnish: Lightly toasted pine nuts or pumpkin seeds.

Remove the mushroom stems, chop them up and reserve. If any of the mushrooms were large, scrape off the gills with a spoon and reserve. Cut the caps into 1/4-inch-thick slices and reserve.

Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat. Melt the butter in the pan (half of the butter if cooking the mushrooms in two batches) then add the sliced mushroom caps, chopped stems, any reserved gills, minced garlic, salt and pepper, and sauté until golden brown and caramelized, 8-10 minutes. You may need to cook the mushrooms in batches to be sure they brown and not steam from overcrowding. Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan. (I did not need to add any more butter)

Remove from heat and mix in the chipotle puree.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the cheese first then the filling equally between the tortillas and top with the cilantro and pumpkin seeds. Grab, fold and eat right away.