Fried Mushroom Tacos

2 Dec

Tacos can be made much more interesting if you play around with the fillings and cheese… and making the tortillas golden brown and crispy.  I have never been a fan of the hard pre-made taco tortilla shells, but I do enjoy crunchy things.  So using the magic of olive oil and a skillet, tacos can become a much more interesting dish.

I used mozzarella and parmesan cheese here… but you can certainly use your favorite cheese combination.  I have also used goat cheese, manchego cheese and even the trusty cream cheese.

This is another recipe available in Spanish on the Qué Rica Vida website… If you’re interested, you can read the recipe in Spanish here.

Tacos filled with Mushrooms, Mozzarella and Parmesan Cheese


3 organic sprouted corn tortillas
1 cup white button mushrooms, chopped finely
2 cloves of garlic
2 sprigs of fresh thyme
1 cup grated mozzarella or Italian blend cheeses
½ cup Parmesan cheese, shredded
Kosher Salt
Freshly grated Black Pepper
Olive Oil

You’ll be able to make 2 tacos at a time using a large skillet, but you need to make them in staggered steps.  I consider 3 tacos is a good serving portion for one, but if you think you are better off with 4, just add one more tortilla and adjust the rest of the ingredients.  This is more a method than a recipe…

  1. First we cook the mushrooms in advance – in a large non-stick skillet over medium-hi heat add a drizzle of olive oil and place the chopped mushrooms  Toss them well so they coat themselves with the olive oil.  Organize them in a single layer so they all have the chance to caramelize well.  Grate the 2 cloves of garlic on top of the mushrooms.  Strip the leaves of the thyme sprigs and add them to the skillet too.
  2. After they’ve browned well on one side, toss and move them around so they get a chance to brown on a different side.   After they’re browned and have shrunk considerably in size, add salt and pepper to taste.  Set aside and wipe the skillet clean with a paper towel to get rid of small pieces of mushrooms.
  3. Return the pan to the burner, add another drizzle of olive oil and place one tortilla… flip it over on both sides so there’s some of the olive oil on both sides.
  4. Place some of the shredded cheese on top of the tortilla.  Now place about 1 tablespoon of cooked mushrooms over the cheese.   Place little bit of Parmesan cheese over mushrooms.
  5. Carefully, fold tortilla in half so you end up with a half moon filled with mushrooms and cheese.  Flip the tortilla a few times so that it gets golden brown on both sides.

While one taco is getting golden brown to the side of the pan, you can use the remaining space to heat up tortilla #2 and #3 and so forth.

Fried Mushroom Tacos

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