yum button: Yum
I had some mushrooms leftover the other day after making my Mushroom Soup. And, later in the week Dan had requested that we make Carne Asada for tacos. We’ve come to the point where we make a double batch of the marinade and use a little more than half of it for my Tofu Asada, and the rest of the marinade for his steak.
As we were putting the tofu in the marinade, he asked, what if you put those mushrooms in the marinade? (I think they were in his way in the fridge!) Whatever his reasoning, he’s a genius! And Mushroom Asada was born. Or is that Hongos Asada? (Asada meaning grilled or dry cooked.)
I took some of the button mushrooms, cut them in half and placed them in the marinade. We left them in overnight, or about 24 hours. I don’t think they needed to marinate that long, and could probably be done in an hour or two. When I took them out of the marinade after sitting overnight in it, they looked and felt a little slippery. But either way, they turned out to be super delicious!
I love that this is a great vegan or vegetarian main that doesn’t use tofu (in case you’re trying to avoid soy) or fake meat. I marinated button mushrooms this time, but this could totally be done with one of those large portabella mushrooms and eaten on a bun as a burger.
We placed the marinated mushroom halves in a small cast iron skillet and cooked them on the grill. This could also be done on the stove top, or, I’d even guess that the oven would work. After cooking all the liquid out of the mushrooms, and getting them a nice golden brown, we took them off the grill. Mushrooms shrink quite a bit when cooked, so I didn’t even slice them; I simply put the cooked shrooms into a tortilla with the fillings, and had one of the best tacos ever! Oh man was it good!
If you want to try some of the best tacos ever, click over here for the Asada Marinade Recipe. Whether you put it on Mushrooms, Tofu, Fish, or Steak, it’s amazing!