I've made a side dish for steaks a few times that combines mushrooms with lime and a little maple syrup. Here's the full recipe: Mushrooms with Pancetta, Maple and Lime
During the soft taco extravaganza, I happened to have a few mushrooms lying around. First I was going make them spicy with poblano and serrano peppers. Then, I realized that a little maple and lime would be awesome, especially with roasted peppers, queso fresco, quacamole, and a touch of sour cream. Massively appealing vegetarian tacos, if I can say so myself. Any combo of the above is good - probably just not all at once. Here's the simple, simple mushroom portion.
Mushroom, Maple, Lime Filling for Soft Tacos
1 pound mushrooms, quartered if large, halved if small
1/2 a medium onion, chopped
2 garlic cloves, sliced
1 serranno pepper, seeded and cored (more or less to taste) (or a few good shakes of red pepper flakes)
1/2 cup chicken of beef stock
1 tablespoon good quality maple syrup
1 lime, halved
Queso fresco, sour cream, gaucamole to accompany.
- Rinse and chop mushrooms
- Add to a hot skillet over medium high heat with a good tablespoon of olive oil. Cook for 2-3 minutes.
- Add onions, garlic and pepper and reduce heat to medium. Cook until mushrooms stop releasing liquid.
- Add chicken stock, turn heat to high. Add syrup and squeeze lime over mushrooms. Cook 1-2 minutes as stock is absorbed. Remove from heat.
- Cover to keep warm.
- Serve over lightly grilled tortillas, with a small amount of queso fresco, sour cream, guacamole to taste.