67. Smoked Portobello Mushroom Tacos with Cabbage, Corn, Red Pepper, and Tomato Salad, Peanut Sauce, and Lime Aioli

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This is one of those recipes that was a direct result of having ingredients in the refrigerator that were just begging to be used!  In this case, they were portobello mushrooms and corn on the cob (just one ear).

I'll admit it.  This is a weird one.  I was really craving crunchy taco shells, so that's what I used.  If there is a flavor profile, it's slightly Asian.  I guess.

So, how does one justify using crunchy corn shells with soy sauce and peanuts?  That's definitely unusual.  Well . . . just add some corn to the salad/slaw and make the out-of-place corn slant a purposeful choice, right?  That's exactly what I did.

For this recipe, I did use one piece of special equipment - my trusty stovetop smoker!  I couldn't NOT smoke the portobello mushrooms.  They're so good that way!  How does that fit in, though?  Is the smoke going to overwhelm the peanut dressing?  (Spoiler - it didn't!)

If you don't have one, don't worry - you can still make this!  You can roast the mushrooms in a 375 degree oven for about 15 to 20 minutes (and maybe add a shake or two of liquid smoke with the oil).

As I've said before, I would highly recommend getting a stovetop smoker if you don't already have one!  Click here if you'd like to read a more detailed review of the Cameron smoker (the brand that we have and love).  It's awesome!  It's not just for meat.  I was a vegetarian for about 8 years and I was always amazed at how completely this smoker could transform the flavor of a simple onion or an ear of corn.  Give it a try - it's worth the price!  Here's a link to buy it from Amazon:



It's very easy to use, too.  Trust me - it's a great product!  :)

These came together quite nicely.  As I said, they were a little unusual, but I loved the crunch of the shells and the combination of smoky, savory, and fresh flavors in the mushrooms and salad.  I always like some kind of creamy element in a taco, so I also included a lime aioli.  It added a little bit of spunk and yet another layer of flavor!  If you wanted to make these tacos vegan, all you'd need to do is use Veganaise instead of the regular mayo!

Here's the recipe:

Smoked Portobello Mushroom Tacos with Cabbage, Corn, Red Pepper, and Tomato Salad, Peanut Sauce, and Lime Aioli

Makes about 8 or 9 tacos, or 2 to 3 servings

Ingredients:

For the smoked mushrooms:

2 large portobello mushrooms, stems removed
1 tbsp. olive oil

Salt and freshly ground pepper to taste

For the cabbage, corn, red pepper, and tomato salad:

1 tbsp. olive oil
1 medium to large ear of corn, kernels cut off of the cob

1 small garlic clove, peeled and pressed through a garlic press or finely minced
1 tbsp. natural peanut butter
1 tbsp. tamari or soy sauce
Juice of half a lime 

1 and 1/2 cups coleslaw mix (or just shredded cabbage)
1 red pepper, roasted, peeled, seeded, and chopped
1 Roma tomato, chopped
2 scallions, thinly sliced
1/3 cup chopped cilantro

Freshly ground black pepper to taste

For the lime aioli:

1/2 cup mayonnaise (You can use vegan mayo if you wish.)
1 small clove garlic, peeled and pressed through a garlic press or finely minced
1/4 tsp. finely grated lime zest
1 tbsp. fresh lime juice
1/4 tsp. salt
Freshly ground black pepper to taste

8 or 9 high-quality crunchy taco shells (I used the shells from our local Food City.)

Chopped roasted/salted peanuts, for garnish

Instructions:  

1.  Cook the mushrooms:  Brush the mushrooms with the oil and sprinkle generously with salt and pepper.  Cook in a stovetop smoker over low heat for about 18 minutes (start counting when the smoker starts smoking) or until tender.

(Alternately, you can roast the mushrooms in a 375 degree oven for about 18 minutes or until tender.)  Allow to cool slightly.  When cool enough to handle, cut the mushrooms into strips.

Cover to keep warm and set aside.

2.  While the mushrooms are smoking, start the salad:  Heat the olive oil in a medium skillet over medium-low heat.  Add the corn kernels and cook and stir until no longer raw but still al dente, about 3 minutes.  Season with salt and pepper to taste.  Remove from the heat and allow to cool.

3.  While the corn is cooling, make the aioli:  Place all of the aioli ingredients in a small bowl and stir until well-combined.  Taste and adjust seasonings if desired.  Cover and set aside.

4.  Finish the salad:  When the corn has cooled, place it and all of the other salad ingredients in a medium bowl.  Toss until the dressing is smooth.  Taste and adjust seasonings if desired.  Cover and set aside.

5.  Heat the shells:  Place the shells on a baking sheet.  Toast briefly (a minute or two) in a 350 degree oven until hot and fragrant.  Watch them - they can go from toasty to burned pretty quickly!

6.  Assemble the tacos:  For each taco, place a shell on a plate.  Place a couple of mushroom slices in each shell.  Top with a generous amount of the salad.  Drizzle on some of the aioli.  Sprinkle with the chopped peanuts.  Enjoy!  :)

I have to say, these hit the spot.  The combination of flavors and textures was just delicious.  They were great as tacos, but I could see making some kind of weird Asian-y vegan nachos out of these ingredients.  That would cut down on the shatter factor as you bite into them!  :)

Steve also enjoyed these.  I'm always glad when that happens, as he is usually the sole witness to this crazy project!  Ha ha.  He basically said, "Yeah, these are kind of weird.  They're really good, though."  I'll consider that a win!

As you can see, I used my trusty taco holders, which are very similar to the ones featured below.  With these crunchy taco shells, it does help to have something to make them stand up!



It definitely helps make the pictures turn out better!  :)

This was a good amount for two to three people.  We had three tacos each and were very satisfied.  There were several mushroom slices left and a good amount of the vegetable mixture.  The next day, I may or may not have made a salad out of the leftover ingredients and topped it with crushed taco shells.  O.O

What's next on the agenda?  Brunch tacos, I think!

Well, what do you think?  Did you try these?  What did you think?  I'd love to hear some feedback!

Thanks for reading!  :)