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Savor The Summer Fresh Your Taste (Part 3) - Corn And Oyster Mushroom Tacos With Salsa Verde

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Corn And Oyster Mushroom Tacos With Salsa Verde

·         Fresh corn meets its flavor match in this tart, pesto-like sauce.

·         Serves 6

·         Active: 30 minutes

·         Total: 30 minutes

Description: If you can’t find oyster mushrooms, sliced shiitake mushrooms taste great, too

If you can’t find oyster mushrooms, sliced shiitake mushrooms taste great, too

Ingredient

·         1 bunch parsley, trimmed and coarsely chopped

·         2 scallions, trimmed and coarsely chopped

·         1 clove garlic, minced

·         ¼ cup red wine vinegar

·         2 tablespoons fresh lemon juice

·         2 tablespoons water

·         ¼ teaspoon salt, plus more to taste

·         ⅓ cup plus 1 tablespoon olive oil, divided

·         1 medium shallot, chopped

·         3 cups fresh corn (from 6 medium ears)

·         1 pound oyster mushrooms, torn into large pieces

·         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

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