Ingredients with Measurements:
- 1 lb. mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- 8-10 small tortillas
- Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped mushrooms, onion, and garlic to the skillet and cook until the mushrooms have released their liquid and the onions are translucent, about 10-12 minutes.
3. Add the tomato paste, Worcestershire sauce, apple cider vinegar, smoked paprika, cumin, salt, and pepper to the skillet and stir to combine.
4. Reduce the heat to low and let the mixture simmer for an additional 5-7 minutes, stirring occasionally.
5. Warm the tortillas in a separate skillet or in the microwave.
6. Spoon the mushroom ketchup mixture onto each tortilla and top with desired toppings.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories per serving: 120
Fat: 4g
Carbohydrates: 18g
Protein: 4g
Fiber: 3g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of the specified mushrooms.
- Red wine vinegar can be used in place of apple cider vinegar.
- Regular paprika can be used in place of smoked paprika.
Variations:
- Add diced bell peppers or jalapeños to the mushroom ketchup mixture for added flavor and spice.
- Use lettuce wraps or corn tortillas instead of flour tortillas for a gluten-free option.
- Top with shredded cheese or sour cream for added creaminess.
Tips and tricks:
- Finely chop the mushrooms to ensure they cook evenly and release their liquid.
- Use a non-stick skillet to prevent the mushroom ketchup from sticking to the bottom.
- Double the recipe and freeze the leftovers for a quick and easy meal in the future.
Storage instructions:
Store any leftover mushroom ketchup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the mushroom ketchup in a skillet over low heat until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans
Troubleshooting advice:
- If the mushroom ketchup is too thick, add a splash of water or vegetable broth to thin it out.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds to soften them.
Food safety advice:
Make sure to cook the mushrooms and onions thoroughly to prevent any foodborne illnesses.
Food history:
Mushroom ketchup was a popular condiment in the 18th and 19th centuries in England. It was made by simmering mushrooms with vinegar, spices, and sugar until it formed a thick sauce.
Flavor profiles:
The mushroom ketchup has a rich, savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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