Mushrooms with Roasted Corn and Marjoram Recipe

Name: Mushrooms with Roasted Corn and Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154); 3 tablespoons (or more) butter; 6 ounces portobello mushrooms (preferably small, with fresh, closed gills), cut into 1/4-inch-thick slices with stems; 1 1/2 ounces shiitake mushrooms, stemmed, cut into 1/4-inch-thick slices; 2 cloves garlic, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup fresh corn kernels, dry-roasted (page 157); 1 tablespoon olive oil (preferably Spanish); 1 teaspoon chipotle puree (page 153); 1 teaspoon fresh lime juice; 2 teaspoons loosely packed chopped fresh cilantro leaves; 1 teaspoon chopped fresh marjoram; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Julienned fresh basil or toasted pine nuts (page 164)

Servings: persons

2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
3 tablespoons (or more) butter
6 ounces portobello mushrooms (preferably small, with fresh, closed gills), cut into 1/4-inch-thick slices with stems
1 1/2 ounces shiitake mushrooms, stemmed, cut into 1/4-inch-thick slices
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup fresh corn kernels, dry-roasted (page 157)
1 tablespoon olive oil (preferably Spanish)
1 teaspoon chipotle puree (page 153)
1 teaspoon fresh lime juice
2 teaspoons loosely packed chopped fresh cilantro leaves
1 teaspoon chopped fresh marjoram
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Julienned fresh basil or toasted pine nuts (page 164)

1
Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
2
Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat.
3
Melt the butter in the pan, then add the mushrooms, garlic, salt, and pepper, and saute until the mushrooms are golden brown and caramelized, 6 to 8 minutes.
4
Remove the pan from the heat and stir in the corn, olive oil, chipotle puree, lime juice, cilantro, and marjoram.
5
Serve immediately or keep warm in the pan until ready to serve.
6
To serve, lay the tortillas side by side, open face and overlapping on a platter.
7
Divide the filling equally between the tortillas and top with salsa and basil.
8
Grab, fold, and eat right away.
9
Or build your own taco: lay a tortilla, open face, in one hand.
10
Spoon on some filling, top with salsa and basil, fold, and eat right away.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154), 3 tablespoons (or more) butter, 6 ounces portobello mushrooms (preferably small, with fresh, closed gills), cut into 1/4-inch-thick slices with stems, 1 1/2 ounces shiitake mushrooms, stemmed, cut into 1/4-inch-thick slices, and more.

Yes, Mushrooms with Roasted Corn and Marjoram falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms with Roasted Corn and Marjoram

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