I’ve decided to challenge myself by creating a dish every few weeks that requires five ingredients or less (not counting salt, pepper, and olive oil). It tends to save time, and as we continue to slog through these tough economic times, recipes with sprawling ingredient lists are becoming much less appealing.
The first installment in this series is mushroom tacos. They are a satisfying and quick meal, especially when paired with some Spanish rice (not counted in list of five ingredients).
Mo’s Mushroom Tacos
-3 cups chopped button mushrooms
-1 chopped medium yellow onion
-3 tbs. chopped cilantro (or more to taste)
-Your favorite brand of salsa verde (or homemade if you have some tomatillos kicking around the kitchen)
-Soft flour or corn tortillas
-Olive oil, salt, and pepper
1. Heat 2 tbs. of olive oil in a sauce pan over medium heat. Add chopped onion and cook until translucent, keeping a close eye on it and stirring often to keep it from burning. Turn down heat if necessary.
2. Add chopped mushrooms and an additional tbs. olive oil. Stir often and cook the mushrooms until they are an even light brown and are tender.
3. Add cilantro, salt, and pepper to taste and cook for an additional 1.5 minutes.
4. Remove from heat. Grab a tortilla, add a line of salsa verde, and place the mushroom mixture on top. Serve.
