Green Bean Mushroom Tacos Recipes

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Steps:

• Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook 10 min. or until onions are caramelized, stirring frequently.
• Stir in beans and peppers; cover. Cook 5 min.
• Top tortillas evenly with 1 cup cheese, mushroom mixture and remaining cheese.

Steps:

• Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
• Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
• Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
• Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

Steps:

• Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
• Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
• Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.