August 20, 2015

Mushroom Tacos With Corn Salsa And Chipotle Crema

Recipe: Eric Vellend

These vegetarian tacos will satisfy even the staunchest of carnivores with meaty portabellos, lime-kissed corn salsa, verdant pea shoots and a smoky smear of chipotle crema.


  • Corn Salsa
  • 2 ears corn, shucked

  • 2 tbsp lime juice

  • 3 tbsp finely chopped red onion
1 roasted red pepper, peeled, seeded, diced (about 1 cup)

  • 1 jalapeño pepper, seeded, finely chopped
  • 1 tbsp chopped fresh oregano
1 tbsp olive oil
  • Salt and pepper to taste
  • Chipotle Crema
  • 3⁄4 cup sour cream
  • 1⁄2 tsp chipotle pepper powder
  • Grilled Portabellos
  • 1⁄4 cup vegetable oil

  • 1 clove garlic, minced
1 tsp ground cumin

  • 6 large portabello mushrooms, stems trimmed to 1⁄2″

  • 12 6″ corn or flour tortillas
  • Pea shoots (for garnish)


Yield: Serves 6

If you can’t find chipotle powder, use equal parts smoked paprika and cayenne instead.

  1. To make salsa, bring large pot of water to boil. Boil corn for 5 minutes. Set aside to cool. Holding corn perpendicular to cutting board, use a sharp knife to remove kernels by slicing down. Place lime juice and onion in a medium bowl. Let stand 15 minutes. Stir in rest of ingredients, including corn kernels. Cover and set aside.
  2. To make chipotle crema, whisk sour cream, chipotle powder and a pinch of salt in a small bowl. Cover and refrigerate.
  3. Preheat grill to medium-high. In small bowl, whisk vegetable oil, garlic and cumin and brush over mushrooms. Season with salt and pepper. Grill mushrooms until tender, about 
5 minutes per side. Transfer to cutting board and cut into thick slices.
  4. Warm tortillas by grilling each 5 seconds per side, or microwaving in a stack, covered, for 20 to 30 seconds on high. Lay tortillas out on a counter and smear with chipotle crema. Add salsa and mushrooms to each and top with pea shoots.

Michael Graydon


House & Home July 2012

Tags: taco recipe