Mushrooms with Roasted Corn and Marjoram
- 2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
- 3 tablespoons (or more) butter
- 6 ounces portobello mushrooms (preferably small, with fresh, closed gills), cut into 1/4-inch-thick slices with stems
- 1 1/2 ounces shiitake mushrooms, stemmed, cut into 1/4-inch-thick slices
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels, dry-roasted (page 157)
- 1 tablespoon olive oil (preferably Spanish)
- 1 teaspoon chipotle puree (page 153)
- 1 teaspoon fresh lime juice
- 2 teaspoons loosely packed chopped fresh cilantro leaves
- 1 teaspoon chopped fresh marjoram
- 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
- Garnish: Julienned fresh basil or toasted pine nuts (page 164)
- Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
- Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat.
- Melt the butter in the pan, then add the mushrooms, garlic, salt, and pepper, and saute until the mushrooms are golden brown and caramelized, 6 to 8 minutes.
- Remove the pan from the heat and stir in the corn, olive oil, chipotle puree, lime juice, cilantro, and marjoram.
- Serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter.
- Divide the filling equally between the tortillas and top with salsa and basil.
- Grab, fold, and eat right away.
- Or build your own taco: lay a tortilla, open face, in one hand.
- Spoon on some filling, top with salsa and basil, fold, and eat right away.
poblano chiles, butter, portobello mushrooms, shiitake mushrooms, garlic, kosher salt, freshly ground black pepper, corn kernels, olive oil, puree, lime juice, cilantro, fresh marjoram, corn tortillas, fresh basil
Taken from www.epicurious.com/recipes/food/views/mushrooms-with-roasted-corn-and-marjoram-393971 (may not work)