A tortilla topped with refried black beans, sautéed vegetables, chopped mushrooms, red and green bell peppers, sauce, and fresh cilantro.

Mushroom Taco with Pickled Peppers and Fried Avocado

Serves Yield: 5 portions

Ingredients

Mushroom Filling
1 tablespoon Butter
1 tablespoon Olive Oil   
1 pound Mixed Mushrooms, cleaned and minced
1 Onion, medium sized and diced                     
1/2 cup Kikkoman Soy Sauce                     
1 teaspoon Black Pepper
Salt, to taste                   
                                                     
Pickled Peppers                     
1 cup Water                                 
1/2 cup Lime Juice                             
1/2 cup Lemon Juice                            
2 tablespoons Salt                                 
2 tablespoons Sugar
1 pound Mixed Peppers, julienned                   

Fried Avocado                                      
2 Eggs, beaten                             
1 tablespoon Kikkoman Soy Sauce
1 cup Flour                           
2 cups Kikkoman Gluten-Free Panko Style Coating       
1 Avocado, peeled and sliced into 8 wedges
1/2 cup Olive Oil

To Order:
5-8 Tortillas, warmed
3 tablespoons Cilantro, chopped   

Directions

Mushroom Filling:
Heat butter and olive oil over medium-high heat. Add mushrooms and onions to pan and then cook for approximately 10-15 minutes, or until mushrooms have given up most of their moisture and become golden brown. Stir in Kikkoman Soy Sauce, salt and pepper and remove from heat.

Pickled Peppers:
Combine water, lime and lemon juices, sugar and salt in small pot. Bring to a boil and stir to dissolve sugar and salt. Pour over peppers in a non-reactive holding dish. Allow pickle mixture to stand at least 30 minutes to develop flavors.

Fried Avocado:
Beat together the eggs and Kikkoman Soy Sauce in a shallow dish. Place flour and Kikkoman Gluten-Free Panko Style Coating in separate shallow dishes. Roll each avocado slice in flour, then the egg mixture, then the Kikkoman Gluten-Free Panko Style Coating. Heat olive oil in a medium frying pan. Fry dredged avocado slices over medium heat until golden brown on both sides.

To Order:
Place 1/3 cup of mushroom filling on each tortilla. Top with 1/8 cup of the pickled peppers, and place 1-2 avocado slices on each taco. Sprinkle with the cilantro and serve.

 

Recipe courtesy of Evelin Castro and Area Supervisor Matthew Hairgrove of Denver Public Schools at the 2019 Menu Directions Culinary Competition.

TAGGED IN:

Vegetarian (94)Entrees (268)Oven (108)Plant-Based Goes Center Plate (9)
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Products in Recipe

A 2-quart plastic jug of Kikkoman traditionally brewed soy sauce with a red cap and labeled as America's #1 favorite.

Soy Sauce

A bag of Kikkoman gluten-free panko style coating for frying and baking, labeled as versatile and weighing 2.5 lbs (1.13 kg).

Gluten-Free Panko Style Coating

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