Mushroom & Poblano Taco | Dorothy Lane Market
Dorothy Lane Market

Mushroom & Poblano Taco

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 26th, 2022
  • BY Chef Carrie Walters

Give your "Taco Tuesday" a vegetarian twist with this recipe for Grilled Mushroom & Poblano Tacos. Featuring our House Grilled Portobello Mushrooms from Gourmet Takeaway, you're sure to love this flavorful taco recipe.

INGREDIENTS

  • 2 Tbsp DLM Pure Olive Oil
  • 2 poblano peppers (seeded, stemmed, cut into thin strips)
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 2 cups House Grilled Portobello Mushrooms
  • DLM Pico de Gallo

INSTRUCTIONS

1
Heat oil and sauté poblano peppers until soft but not brown. Season to taste with salt and pepper and add cream. Simmer over low heat briefly and season again with salt and pepper. Set aside and keep warm
2
In another pan, reheat mushrooms.
3
Layer poblanos in cream sauce in tortilla and top with warm mushrooms. Garnish with fresh pico de gallo.

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Mushroom & Poblano Taco

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 2 Tbsp DLM Pure Olive Oil
  • 2 poblano peppers (seeded, stemmed, cut into thin strips)
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 2 cups House Grilled Portobello Mushrooms
  • DLM Pico de Gallo

INSTRUCTIONS

1
Heat oil and sauté poblano peppers until soft but not brown. Season to taste with salt and pepper and add cream. Simmer over low heat briefly and season again with salt and pepper. Set aside and keep warm
2
In another pan, reheat mushrooms.
3
Layer poblanos in cream sauce in tortilla and top with warm mushrooms. Garnish with fresh pico de gallo.

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