Portobello Chipotle Tacos

Pairs with Lucienne Lone Oak Vineyard Pinot Noir and Hahn Appellation Series Pinot Noir

Serves 4-6

INGREDIENTS - PORTOBELLO MUSHROOMS

• 6 mini portobellos mushroom or 3-4 large (any mushroom would be fine - 10-12 ounces)
• 1 large shallot - minced
• 2 garlic cloves - minced
• 1/4 cup fresh orange juice
• 2 T fresh lime juice
• 1 T fresh lemon juice
• 2 T soy sauce
• 2 T olive oil
• 1 T honey
• 1/2 - 1 tsp chipotle chili flakes (depending on how much heat you want)
• 1/4 cup cilantro - chopped
• 1/4 tsp salt and pepper
• 1 package corn tortillas or other - heated on an open flame

INGREDIENTS - TOPPINGS

• 2 cups finely shredded cabbage
• 2 scallions - finely shredded or sliced
• 1/2 cup cilantro - sprigs or chopped
• 1/2 cup sour cream or greek yogurt
• A bunch radishes - thinly sliced
• 1/3 cup white wine vinegar (red or acv will be fine)
• Pinch of salt
• Pinch of sugar
• 1 T water

DIRECTIONS

Slice mushrooms into 1/4-1/2 inch strips, set aside. In a large glass bowl, combine all remaining ingredients. Add the sliced mushrooms and marinate for 10-15 minutes while preparing other ingredients.

Make the pickled radishes by combining vinegar, salt, sugar, and water in a jar and add the thinly sliced radishes - set aside to pickle, refrigerate after use. Shred cabbage, slice scallions and prepare cilantro.

Drain mushrooms from marinade.

In a large skillet, heat on medium high. When hot, add a drizzle of oil and mushrooms and cook, stirring occasionally until done - 4-7 minutes. Taste and remove from heat at desired doneness. Place in a bowl. Heat tortillas over an open flame or in a skillet. Fill tortillas with mushrooms and toppings - Serve. 

SHOP ALL WINES