Chimichurri Mushroom Tacos
These massively flavorful‚ abundantly colorful tacos feature succulent marinated mushrooms‚ vibrant Maqui-pickled shallots‚ crisp cabbage and an herbaceous Chimichurri sauce.
1 cup chopped fresh Parsley
In a food processor, make the chimichurri: combine the parsley, cilantro, garlic, olive oil, 4 tablespoons of the red wine vinegar, oregano, red pepper flakes and 1 teaspoon sea salt. Blend into a pesto-like marinade. Transfer the mixture into a large bowl and toss with the mushrooms. Cover and refrigerate for a minimum of 2 hours to allow the mushrooms to marinate. While the mushrooms are marinating, place the sliced shallot in a small mason jar.
Add the Maqui Powder, remaining 2 tablespoons of red wine vinegar and ¼ teaspoon sea salt. Cover and shake vigorously to combine. Refrigerate until ready to use or a minimum of 1 hour. After the mushrooms are fully marinated, warm a large skillet over medium-high heat.
Using a slotted spoon, transfer the mushrooms into the hot pan while reserving any remaining chimichurrri in the bowl as a sauce. Let the mushrooms cook for a couple minutes without stirring to lightly sear the bottoms, then use a spatula to flip and sear the other side – about 4-5 minutes total. Remove from heat. To serve, spoon some of the mushrooms into the base of each warm tortilla. Drizzle lightly with reserved chimichurri sauce. Top with shredded cabbage, a few slices of pickled shallot, a sprinkle of Hemp Seeds and a pinch of mint.
Makes 4 servings
Submitted by Julie Morris