Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

• 1 ripe avocado, halved, pitted, and peeled
• 2 tomatillos, husked and roughly chopped
• 1/4 cup diced white onion
• 1/2 serrano chile, stemmed (and seeded, if desired)
• 1 T water
• 1/2 tsp kosher salt
• leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

• 3 T olive oil
• 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
• 9 garlic cloves, minced (3 T)
• 1/2 cup water
• 2 tsp kosher salt
• 2 large portobello mushrooms, cut into 1-inch pieces
• 8 to 10 oz cremini mushroom, sliced or cut into quarters
• 8 to 10 oz white button mushrooms, sliced or cut into quarters
• 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
• 1/2 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes
• 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
• 12 corn or corn-wheat tortillas
• 1 1/4 cups shredded Monterey Jack cheese
• 3/4 cup crumbled feta cheese or grated Cojita cheese
• Avocado-Tomatillo sauce, for serving
• chopped fresh cilantro, for serving

To Make the Sauce:

1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
3. Add the cilantro and pulse a couple of times to combine.
4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

1. Place poblano chiles on a foil-lined baking sheet.
2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
4. When cool enough to handle, peel, seed and dice the roasted chiles.
5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
7. Add the garlic and cook, stirring, for about 1 minute.
8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
12. Set the colander aside and return the liquid to the pot.
13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
15. Cook, stirring occasionally, for about 3 minutes, until heated through.
16. Taste and adjust seasoning with salt and pepper, as desired.
17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Spicy Roasted Poblano & Potato Chowder with Maple & Browned Butter Skillet Cornbread

When it snows on the first day of spring, you have to seize the opportunity to make one last cozy soup- at least in my house. 🙂

On a recent family trip to Newport, Rhode Island, we ate a lot of delicious chowder. Sometimes twice in one day! This inspired the choice to make a chowder during our last (hopefully our last) snowstorm of the season.

This recipe was adapted from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning. I modified the method and proportions, and added a cilantro garnish. I really liked the soup and quick bread pairings in this book.

For the Chowder:

• 5 medium or large poblano chiles
• 3 T unsalted butter
• 1 1/2 large yellow onions, finely chopped in a food processor
• 3 celery stalks, thinly sliced
• 8 medium garlic cloves, minced in a food processor
• 1 1/2 tsp dried oregano
• 6 cups vegetable or chicken stock
• 3 pounds russet potatoes, about 7 medium, peeled and sliced 1/8″ thick with a mandolin
• 4 1/2 T masa harina or fine cornmeal
• 1 1/2 cups heavy cream
• coarse salt and freshly ground black pepper
• 1 1/2 cups grated Monterey Jack cheese, for garnish
• minced cilantro, for garnish

1. Adjust the oven rack so that it is 6 inches (15 cm) below the heating element and preheat the broiler.
2. Place the poblanos on a small, heavy baking sheet lined with aluminum foil.
3. Broil the chiles, turning with tongs halfway through cooking, until the skins are blackened all over, 10 to 12 minutes.
4. Remove from the oven. Fold and seal the aluminum foil together and let cool. (This helps the charred skin steam off.)
5. Melt the butter in a large soup pot or Dutch oven over medium heat.
6. Add the onion and celery and sauté until the onion is translucent, about 4 minutes.
7. Add the garlic and oregano and sauté until fragrant, about 45 seconds.
8. Add the broth and potatoes, cover, and bring to a simmer. Reduce the heat to low and continue simmering while you prep the chiles.
9. Remove the chiles from the foil pouch. Discard the stems and seeds. Peel off and discard the blackened skins.
10. Chop the chiles and add them to the soup pot.
11. Cover and simmer over low heat, stirring frequently, unit the potatoes are fall-apart tender, about 25 minutes.
12. Place the masa in a medium bowl and gradually whisk in the cream.
13. Add the mixture to the soup and cook, uncovered, until thickened and bubbly, about 5 minutes.
14. Season with salt and pepper.
15. Ladle the soup into bowls and sprinkle with the grated cheese and minced cilantro. Serve immediately.

Note: The cooled soup (without cheese) can be stored in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator overnight and reheat very gently.

For the Skillet Cornbread:

• 6 T (85 g) unsalted butter
• 1 cup (140 g) cornmeal
• 1 cup (140 g) white whole wheat flour
• 1 T baking powder
• 3/4 tsp fine sea salt
• 3/4 cup (180 ml) buttermilk
• 1/2 cup (120 g) sour cream or plain full-fat Greek yogurt
• 3 T pure maple syrup
• 2 large eggs

1. Preheat the oven to 425 degrees, preferably on convection.
2. While the oven is preheating, place the butter in a 12-inch (30.5 cm) cast iron skillet and place the skillet into the oven. Heat the pan until the butter is melted and browned, about 10 minutes. Remove the pan from the oven.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. In a medium bowl, whisk together the buttermilk, sour cream, maple syrup, and eggs.
5. Add the buttermilk mixture to the cornmeal mixture and scrape the melted butter from the skillet into the batter.
6. Mix with a wooden spoon until just blended. Do not overmix.
7. Scrape the batter into the skillet and smooth the top with a rubber spatula.
8. Bake until a toothpick inserted into the center comes out clean, about 14 to 15 minutes.
9. Let bread cool in the pan for 5 to 10 minutes.
10. Cut the cornbread into wedges or pieces, as desired. Serve warm or at room temperature.

Note: This moist cornbread freezes well. Stack the cooled wedges, wrap them in foil, and freeze in a ziplock plastic bag for up to 3 months. To reheat, arrange the bread in an even layer on a baking sheet lined with foil, and bake in a 350 degree oven until heated through, about 15 to 20 minutes.

One Year Ago: Butternut Squash Bread Soup

Two Years Ago: White Bean Soup with Bacon & Herbs

Three Years Ago: Slow Cooker Pork Tinga Tacos

Four Years Ago:

• Red Onion Soup with Gruyère Toasts
• Moroccan Butternut Squash Soup

Five Years Ago: Hungarian Lentil Stew and Spicy Lentil Chili

Winter Squash & Red Bean Mole

This is an another amazing vegetarian chili variation. Hearty too. It was especially wonderful for me as well because it incorporated a lot of flavors typically used in a traditional Mexican mole, one of my absolute loves.

This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. I doubled the recipe, increased the garlic, and omitted the ground fennel. We ate it with corn muffins and a green salad. Fabulous!

Yield: Serves 8 to 12

• 4 T olive oil
• 3 cups chopped yellow onions (I used 2 large onions)
• 10-12 large garlic cloves, minced
• 2 tsp ground fennel seeds, optional
• 2 tsp ground cinnamon
• 2 T chopped fresh thyme of 2 tsp dried thyme
• 3 tsp coarse salt
• 1 tsp freshly ground black pepper
• 2/3 cup chopped celery
• 1 cup seeded and chopped poblano peppers (can substitute cubanelle peppers)
• 3 cups seeded and chopped red, yellow, or orange bell peppers (I used 2 red, 1 yellow, & 1 orange)
• 6 cups diced butternut squash (bite-size cubes), from 1 medium butternut squash
• 28-oz can diced tomatoes
• 2 2/3 cups water
• 6 T pepitas (pumpkin seeds)
• 2 T sesame seeds
• 2 15-oz cans red kidney beans, drained
• 1-2 chipotle peppers in adobo sauce, finely chopped, or to taste
• 3 oz bittersweet chocolate (I used 72% cacao dark chocolate)
• 1 cup chopped fresh cilantro, plus more for garnish
• sour cream, for garnish
• thinly sliced scallions, for garnish

1. In a heavy bottomed pot on medium heat, warm the oil. (I used an enameled cast iron pot.)
2. Add the onions, garlic, fennel, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking.
3. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant.
4. Stir in the squash and cook for a minute or two more.
5. Add the tomatoes and water to the pot, cover, bring to a boil.
6. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
7. Using a spice grinder, mini food processor, or a mortar and pestle, finely grind the pepitas and sesame seeds.
8. When the squash is tender, stir the ground seeds, kidney beans, chipotles to taste, and chocolate into the stew. Simmer for 10 to 15 minutes.
9. Stir in the cilantro.
10. Garnish with more cilantro, sliced scallions, and/or sour cream, as desired.

One Year Ago:

• White Sandwich Bread

Two Years Ago:

• Southern Cornbread Dressing

Three Years Ago:

• Rigatoni with Cabbage, Creme Fraiche, & Pumpernickel Bread Crumbs
• Sweet Potato Soufflé with Gruyère

Four Years Ago:

• Slow-Cooker Chicken Mole

Five Years Ago:

• Black Bean Chili with Butternut Squash & Swiss Chard
• Chicken Chili with Chipotle & Poblano Chiles

Six Years Ago:

• Curried Eggplant with Chickpeas & Spinach

Fancy Chicken Tetrazzini

This was unlike any tetrazzini I’ve ever eaten. It was fancy! (for a rotisserie chicken casserole, anyway 😉 ) It’s probably not technically “tetrazzini,” but it was a smoky, full-flavored, and delicious comfort food dish. An upgrade.

The New York Times explained that this dish takes its name from the Italian opera star Luisa Tetrazzini. It was once commonly found on menus in upscale restaurants during the early 20th century. (Who knew?) It has since become less fancy (until now!) and less Italian. 🙂 I loved the title of their article, “Chicken Tetrazzini, The Casserole Even Snobs Love.” I love all sorts of casseroles, so I suppose this fact confirms that I’m not a snob. 🙂

This recipe is from The New York Times, adapted from Mississippi chef Brad McDonald, contributed by Sam Sifton. I adapted the recipe further by increasing the garlic and by using mixed dried wild mushrooms as well as whole wheat pasta.

I’m bringing my fancy and snobby casserole to share at Angie’s Fiesta Friday #144, co-hosted by Suzanne @A Pug in the Kitchen and Margy @La Petite Casserole. Enjoy!

Yield: Serves 6 to 8

• 1 ounce dried porcini mushrooms (I used a mixed wild dried mushroom medley including porcini, shiitake, black, & oyster mushrooms)
• 4 medium-size poblano peppers
• 5 dried guajillo chiles, ends snipped and seeds discarded
• 1 1/2 cups chicken stock, preferably homemade or low-sodium
• 1 1/2 cups whole milk
• 6 cloves garlic, peeled and thinly sliced
• 1 medium-size shallot, peeled and thinly sliced
• 8 ounces Cheddar cheese, grated (I used 3-year aged white Cheddar)
• 1 pound spaghetti, preferably whole wheat
• 1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
• 1 lemon, juiced
• coarse salt and freshly ground black pepper, to taste
• 1/4 cup parsley, roughly chopped, for garnish, optional

1. Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil.
2. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
3. Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
4. Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots.
5. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened.
6. Remove from heat, and pour into a blender or Vitamix, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
7. Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
8. Heat oven to 400, preferably on convection.
9. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again. (This step prevents the pasta from over cooking in the oven.)
10. Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper.
11. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it.
12. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes.
13. Garnish with chopped parsley, if you like, and serve.

One Year Ago:

• Jacques Pepin’s Chicken in Mustard Sauce

Two Years Ago:

• Indian-Spiced Chicken

Three Years Ago:

• Baked Orzo, Bacon, Feta, & Spinach Custard
• Escarole, Feta, & Shrimp Pasta

Four Years Ago:

• Spicy Fresh Tomato Sauce
• Terrific Low-Fat Lasagna

Stuffed Poblano Casserole

I used to love receiving my monthly issue of Everyday Food. Page after page of tasty and quick dishes. So sad it no longer exists. 😦 Thankfully, I have my old issues! (of course 😉 )

This recipe was adapted from Everyday Food. I increased the garlic and onions, decreased the water, and added corn. We ate it with green salad and brown Basmati rice. Mildly spicy and light… well, for a casserole!

Yield: Serves 4

Prep Time: 30 minutes Total Time: 1 1/2 hours

• 1 can (28 ounces) whole San Marzano tomatoes in puree
• 1 jalapeno chile (ribs and seeds removed, for less heat), minced
• 1 1/2  to 2 large yellow onions, chopped
• 5 garlic cloves (3 whole, 2 minced)
• coarse salt and ground pepper
• 1 can (19 ounces) black beans, rinsed and drained
• 1/2 cup frozen corn
• 1/2 cup yellow cornmeal
• 1 cup shredded jalapeño Jack cheese
• 1 teaspoon ground cumin
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

1. Preheat oven to 425, preferably on convection.
2. In a blender or Vitamix, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree. Season with salt.
3. Pour sauce into a 9-by-13-inch baking dish; set aside.
4. In a medium bowl, combine beans, corn, cornmeal, 1/2 cup cheese, remaining onions, minced garlic (I used a garlic press), cumin, and 1/4 cup water; season with salt and pepper.
5. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.
6. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
7. Bake until poblanos are tender, about 45 minutes.
8. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

Two Years Ago:

• Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings

Three Years Ago:

• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile
• No-Bake Vegetarian Enchiladas
• Smoky Tomatillo Salsa

Za’atar Rubbed Pork Tenderloin

This was such a lovely dinner, I felt like I should have been making it for a dinner party! My family and I did enjoy it… and we didn’t have to share. 😉 We ate this main dish along with Spicy Israeli Couscous with Summer Squash. Great.

This recipe was adapted from Food and Wine, contributed by Grace Parisi. I made my own za’atar blend and included the ingredients and instructions below.

I am bringing this boldly flavored dish to share at Fiesta Friday #86, co-hosted by Judi @ Cooking with Aunt Juju and Quinn @ Dad Whats 4 Dinner. Enjoy!!

Yield: Serves 4 to 6

For the Za’atar:

• 1 T thyme
• 1 T sesame seeds, toasted in a dry skillet and coarsely pulsed in a spice grinder
• 1 tsp sumac
• 1/4 tsp coarse salt

To Finish the Dish:

• 1/4 cup canola oil
• coarse Kosher salt
• Two 12-ounce pork tenderloins, sliced crosswise 1 1/2 inches thick and pounded 1/2 inch thick
• 2 poblano peppers
• 1 small onion, finely chopped
• 1 pint grape tomatoes, halved

1. Make the Za’atar: Toast the sesame seeds in a dry skillet until lightly toasted. Pulse in a spice grinder until a powder is formed. Combine with sumac, thyme, and coarse salt.
2. In a medium bowl, combine the za’atar with the oil. Add the pork, turn to coat and let stand at room temperature for 30 minutes.
3. Meanwhile, roast the poblanos directly over a gas flame or under a broiler, turning frequently, until blackened; transfer to a bowl, cover with plastic wrap and let cool slightly. Peel and seed the chiles; cut into thin strips.
4. In a large nonstick skillet, heat 1 tablespoon of the oil from the pork marinade. Add the pork and cook over high heat, turning once, until white throughout and lightly browned, 5 minutes. Transfer the pork to a platter.
5. Add any remaining marinade oil to the skillet. Add the onion and poblano and cook over moderately high heat, stirring, until the onion is softened, 5 minutes. Add the tomatoes and toss. Add 1/2 cup of water and cook until the tomatoes are just softened, 4 minutes.
6. Spoon the tomato-poblano sauce over the pork and serve.

One Year Ago:

• Almond Crusted Pork Scallopini with Apples & Arugula
• Pork Tenderloin with Greens & Polenta

Two Years Ago:

• Root Beer Pulled-Pork Sandwiches
• Grilled Brined Pork Loin

Grilled Corn & Poblano Dip

Spicy deliciousness!! This appetizer is reminiscent of our absolute favorite tacos which also have mildly spicy charred poblanos and tangy crème fraiche. The corn stands in for the corn tortilla in the tacos. The beautiful char on the grilled corn in this dish upgrades the sweet corn flavor. Leftover dip would work well as a taco filling itself- but we gobbled it all up with salty tortilla chips! 🙂

This recipe is from the Bon Appétit RSVP section- which I love. Readers write in to request recipes for their favorite restaurant dishes. This recipe was adapted from Pig & Prince in Montclair, New Jersey, via Bon Appétit. We grilled the corn and chiles and assembled the dish ahead of time. I transferred the mixture to the skillet and baked it right before serving. Wonderful!!

Yield: Serves 8

• 6 ears of corn, husked
• 4 poblano chiles
• 3 scallions, thinly sliced
• 1 garlic clove, finely grated
• 8 ounces crème fraîche
• 8 ounces sour cream
• 1 tablespoon fresh lime juice
• 3 tablespoons hot sauce (such as Cholula or Sriracha)
• coarse salt and freshly ground black pepper
• tortilla chips, for serving

1. Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
2. Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
3. Preheat oven to 450°. Remove skin, stems, and seeds from chiles; chop flesh into ¼” pieces. Add to bowl with corn.
4. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper. (At this point the mixture can be reserved to bake just prior to serving.)
5. Transfer dip to a 10″ cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10–12 minutes.
6. Serve with tortilla chips for dipping.

One Year Ago:

• Blueberry Margarita

Two Years Ago:

• Frozen Blackberry Margarita
• Oaxaca-Style Mushroom & Cheese Quesadillas

If you like this you may also like:

• Creamy Chicken and Greens with Roasted Poblano Tacos or Pollo a la Crema con Quelites, Chile Poblano Asado
• Corn Queso Fundido