Mushroom, Shallot & Wilted Arugula Tacos with Spicy Tomato Gravy
I don't plan my meals, I don't have a blog calendar or editorial schedule either.
The plan and lure of blogging, for me, is the spur of the moment fun things I put together when I'm just kidding around. Or am really hungry.
Despite the name of my blog, there are no snacks on this blog. Okay, there's one. I mean, two.
When I am home alone, I tend to piece small amounts of things together to make a series of snacks to eat throughout the day. One of the results is this taco.
I love tacos. Give me a tortilla and I'll stuff it with whatever I can find, make a sauce and eat it. I eat tacos a lot. Tacos, homemade hot pockets, stuffed pancakes, pizza and salads are my thing. After posting this pic to Instagram and Facebook, I was instantly bombarded with requests for the recipe. Here you go. You're welcome.
Mushroom, Shallot & Wilted Arugula Tacos with Spicy Tomato Gravy
Ingredients
- 1 T olive oil
- 10-15 oz sliced crimini (baby bella) mushrooms
- 1 large shallot, sliced (or small red onion)
- 3 cloves sliced garlic
- 2 tsp salt
- Black pepper, to taste
- 1/2 cup tomato sauce
- 1 tsp red pepper flakes
- 1/4 cup gravy
- Large handful arugula
- Palmful parmesan cheese
- Flour tortillas
Instructions
- Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add 10 to 15 oz of sliced crimini (baby bella) mushrooms and add 1 large sliced shallot (or small red onion) onion and 3 cloves of sliced garlic to the pan and cook until soft, about 8 minutes.
- Sprinkle in 2 tsp salt and a couple of pinches of black pepper and cook until mushrooms begin to soften. Pour in 1/2 cup tomato sauce, 1 tsp red pepper flakes, 1/4 cup leftover gravy*. Simmer until liquid is thickens up a little. Add large handful of fresh, washed arugula, stir and cook until wilted, about one minute. Season with more black pepper. Sprinkle with a palmful of shredded Parmesan cheese.
- Heat flour tortillas in the microwave for 15 seconds, just to soften. Serve immediately.
Notes:
*I used gravy I had leftover from a couple of nights ago. You can get gravy in a jar from the store, if you so choose. Otherwise, take some vegetable or chicken broth and thicken it with 1 or two tablespoons of flour or cornstarch. Mix the flour (or cornstarch) with a little bit of the broth in a separate cup so when you put it in the broth to make the gravy, you won't get lumps. Stir it with a whisk to make sure you don't get lumps as you cook it. Bring it barely to a boil to cook out the raw flour/cornstarch taste. Season with additional salt and pepper, to taste.
Calories
166.88Fat (grams)
7.30Sat. Fat (grams)
1.44Carbs (grams)
22.61Fiber (grams)
3.48Net carbs
19.13Sugar (grams)
4.86Protein (grams)
6.25Sodium (milligrams)
1942.02Cholesterol (grams)
2.38
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Mmmm, This taco looks great! Packed with lots of mushrooms just the way I like it!
ReplyDeleteI love arugula and with all those veggies that's my kind of taco!
ReplyDeleteWhat a great combination of flavors! Looks delicious!
ReplyDeleteNow this is a taco I can dig into!
ReplyDeletewow, these are ingredients I would never think to put in a taco. Great job on being inventive.
ReplyDeleteGosh I love spicy mushroom tacos though I never had it with tomato sauce!
ReplyDeleteThese tacos sound delicious. Love the mushrooms!
ReplyDeleteThis is what I would call gourmet tacos. Tasty :)
ReplyDeleteYum, looks delicious! :)
ReplyDelete