Photo: Justin Walker; Styling: Alistair Turnbull 
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 2 tacos and 2 lime wedges)

The recipe title here is a playful pun, taking its cues from the pronunciation of the star ingredient. Mushrooms and chiles play surprisingly well together, and this peppy concoction highlights the maitake's robust, roast chicken–like flavor.

 

'Shroom subs: Oyster, pioppini, portobello, shiitake, chanterelle

How to Make It

Step 1

Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.

Step 2

Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; sauté 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.

Step 3

Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; sauté 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.

Step 4

Heat tortillas according to package directions.

Step 5

Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.

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