• Prep Time
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  • Cook Time
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  • The base number of servings for this recipe is 8
    OK

    Grilled Wild Mushroom and Kale Tacos

    A huge variety of wild mushrooms grow in abundance in the mountains of Mexico. In these tacos, wild mushrooms are grilled or sautéed and stirred into smoking chipotle salsa. They are topped with olive-oil-crisped dark green kale and creamy goat cheese. 


    Ingredients
    1
    cup
    Chipotle Salsa
    2 1/4
    pounds
    mixed wild mushrooms, cleaned and trimmed
    5
    tablespoons
    Olive Oil
    *
    fine sea salt and freshly ground black pepper
    1
    small bunch kale (about 8 ounces), stemmed and cut into chiffonade
    8
    corn tortillas, warmed
    1/2
    cup
    crumbled goat cheese, seasoned with black pepper
    Directions
    Warm up the chipotle salsa. Set aside.
    Heat a gas grill or large heavy skillet over medium-high heat. In a large bowl, toss the mushrooms in 2 tablespoons of oil, and grill or sauté them in the skillet until just through or browned. Remove, cut into slices, season with salt and pepper, and spoon chipotle salsa to taste on top of them.
    In a large skillet, heat the remaining oil until hot. Add the kale and cook until crisp, turning often. Season to taste with salt and pepper.
    Spoon the mushrooms onto the tortillas, garnish with the kale and goat cheese, and serve.

    The base number of servings for this recipe is 8
    OK

    Categories 

    HealthyVegetarian

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