OK Bicycle Shop
Mushroom Tacos
7 portabello mushroom caps
6 garlic cloves chopped
1 bunch parsley chopped fine
1 lemon
3 tablespoons oil
salt and pepper to taste
2 oz. goat cheese (chevre)
1/3 cup pico de gallo
8 flour or corn tortillas
Procedure:
Brush tops of mushrooms with a damp cloth to remove dirt. Cut off stem 1/2 inch from cap of mushroom. Slice mushrooms into 1/2 inch from cap of mushroom. Slice mushrooms into 1/2 inch slices. In a large saute pan, heat oil to smoke point. Carefully add mushrooms to saute pan and cook at high heat until mushrooms begin to caramelize. Turn off heat and add parsley and lemon juice and season with salt and pepper. Divide mushrooms evenly into tortilla shells and garnish each with 1/4 oz. goat cheese and 1 tablespoon pico de gallo.
Pico de Gallo
6 roma tomatoes seeded and diced
1/2 red onion diced
1 bunch cilantro chopped
1 lime juiced 1 jalapeno chopped
1 lime juiced
salt to taste
Procedure:
Combine all ingredients in a bowl and refrigerate until service.
