Corn And Oyster Mushroom Tacos With Salsa Verde
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Fresh corn meets its flavor match in this tart, pesto-like sauce.
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Serves 6
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Active: 30 minutes
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Total: 30 minutes
If you can’t find
oyster mushrooms, sliced shiitake mushrooms taste great, too
Ingredient
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1 bunch parsley, trimmed and coarsely chopped
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2 scallions, trimmed and coarsely chopped
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1 clove garlic, minced
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¼ cup red wine vinegar
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2 tablespoons fresh lemon juice
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2 tablespoons water
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¼ teaspoon salt, plus more to taste
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⅓ cup plus 1 tablespoon olive oil, divided
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1 medium shallot, chopped
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3 cups fresh corn (from 6 medium ears)
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1 pound oyster mushrooms, torn into large pieces
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6 12-inch whole wheat tortillas
Recipe
1. Make the salsa
verde. Add the parsley, scallions, garlic, vinegar, lemon juice, water, salt
and V3 cup of the olive oil to a food processor and process until a smooth
sauce forms, 1 to 2 minutes. Transfer to a container and set aside.
2. In a large pan
over medium heat, sauté the shallot in the remaining 1 tablespoon olive oil
until it starts to soften, 2 to 3 minutes. Raise heat to medium-high and add
corn along with a pinch of salt to taste, stirring occasionally until it starts
to caramelize, 7 to 8 minutes. Transfer the corn to a bowl and set aside.
3. Add the
mushrooms to the pan and sauté, stirring occasionally, until softened and
beginning to brown, 5 to 7 minutes. Add the corn back to the pan and cook until
warmed through, 1 to 2 minutes.
4. Divide corn and
mushroom filling among tortillas and top each with 1 to 2 tablespoons of the
salsa verde. (You may have some left over; refrigerate it in a covered
container for up to 5 days and use as a spread for sandwiches or drizzled over
roasted vegetables or scrambled eggs.) Fold the filled tortillas into tacos and
serve.
Nutrition score per serving 535 calories, 24g fat (4g
saturated), 10g protein, 72g carbohydrates, 10g fiber, 789mg sodium
