Lately I’ve been on a vegetarian kick. Not sure why… but plant based foods sound awesome right now. Not sure if it’s the heat, it’s been 90+ degrees these past few days or maybe I’m ready to become a vegetarian. Yeah, It’s probably the heat, because I enjoy the smell of barbecue on our evening walks.
1 package or crimini mushrooms, cleaned and sliced into thirds.
1/2 medium white onion, diced
1 large jalapeno, diced
1/2 lime, juiced
1T- vegetable oil
1 large roasted tomato
2 garlic cloves
2 roasted poblano chiles, peeled and sliced
Place the poblano chiles and tomato on a non-teflon pan, that has been covered with a piece of aluminum foil (to protect the pan). Roast the tomato and chiles on high heat until charred. Remove from heat and allow to cool for a few minutes. Discard the charred aluminum foil. Place the poblano chiles and tomato in a zip lock bag. After a few minutes remove the poblanos and from the zip lock and peel the waxy skin from the chiles and the tomato. Steaming them in the bag makes peeling the chile and tomato easier. Slice the poblanos into 1/2” slices and set the tomato and chile slices aside.
Place the mushrooms, onion, jalapeno, water, lime juice, and oil in a pan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry.
While the mushrooms are cooking, puree the tomato with the garlic cloves in a blender. Add the tomato mixture and roasted poblano slices and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt and pepper. Serve on corn tortillas with a dollop of crema agria, avocado, and tomatillo salsa and enjoy.