Mushroom and Caramelized Onion Tacos
This simple taco combines a medley of mushrooms seasoned with sweet Spanish paprika and blended with mounds of deeply caramelized onions, all garnished with
a bit of Pecornino Romano cheese and creme fraiche.
Recipe by: GratinÃ©e
Yield: 4 servings
1 pound mixed crimini and button mushrooms
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion
1/2 teaspoon sweet Spanish paprika
3 cloves garlic
chopped Italian parsley
freshly ground sea salt
freshly ground pepper
1/4 cup crÃ¨me fraiche or sour cream
1 cup grated Pecorino Romano cheese
12 6-inch corn tortillas
Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. SautÃ© mushrooms in batches until they are evenly browned, careful not to crowd the pan. In the meantime, slice the onion thinly crosswise. Transfer the mushrooms to a large bowl.
Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in colour.
Add a pinch of sugar to help them caramelize. SautÃ© stirring occasionally until a deep golden brown. Add garlic and sautÃ© for 2 minutes. Transfer onions and garlic to bowl with the mushrooms. Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley. Add salt and pepper to taste and stir ingredients to incorporate.
Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 minutes, turning after 1 minute. Spoon mushroom and onion mixture and some of the crÃ¨me fraiche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.