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MIXED MUSHROOM TACO w/ FIG GLAZE & TOASTED LOTUS ROOT

MIXED MUSHROOM TACO w/ FIG GLAZE & TOASTED LOTUS ROOT
Serves 3
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Ingredients
  1. 3 Medium portobello mushrooms, julienned
  2. 4 Oyster mushrooms, shredded
  3. 1 King oyster mushroom, shredded
  4. 15 Enoki mushrooms
  5. ½ c. Casillero del Diablo, Devils Collection
  6. ½ Roasted red pepper, chopped
  7. 1 Small shallot, julienned
  8. 1 clove of garlic, chopped
  9. 1 tsp. Ginger, chopped
  10. 4 tbsp. Extra virgin olive oil, divided
  11. 4 slices of Lotus root
  12. 3 Flour tortilla
  13. 2 tbsp. Fig glaze
  14. Salt & Pepper to taste
  15. 4 large Chinese broccoli leaves, shefinan (stacked, rolled, and thinly cut)
  16. 1 tsp. Smoke sea salt
Instructions
  1. In medium skillet, on high heat, add 2 tbsp of evoo to pan and heat until pan is smoking hot. Add all mushrooms with salt & pepper to skillet and render down until mushrooms are browned. Remove mushrooms from pan and set aside on paper towel to drain.
  2. In the same pan, on medium heat; add 2 tbsp. of EVOO, roasted red peppers, shallot, garlic, ginger, and chinese broccoli. Saute all ingredients together until shallots are translucent and broccoli is a bright green color. Add ½ cup of Casillero del Diablo, Devils Collection, and reduce into a sauce.
  3. Preheat oven to 350 degrees. Slice lotus root on mandolin. Making sure you slice it very thin. Season with salt and pepper. Place on sheet tray and toast in oven for 7-10 minutes.
  4. Take 3/6” flour tortillas and grill on both sides.
  5. To plate, place mushrooms in the center of tortillas. Top each mushroom taco with sauteed vegetables and a pinch of smoked sea salt. Drizzle with fig glaze and garnish plate with toasted lotus root.
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