Today was a horrendously long day at work, starting with a 5 AM conference call/training session with Europe and ending with an evening call with Asia. I am very grateful for my incredible and supportive husband, who knew I would have no time to cook today, and took it upon himself to make a vegetable entree for me. Most likely he opened the refrigerator and saw the 200 packages of mushrooms I'd accidentally ordered for my farm delivery this week and decided to use them in this dinner. He did an internet search and came across Rick Bayless' recipe for Mushroom Tacos (which sounds less perverted than their official name,
Hongos Guisados. Or maybe it's just me and my perverted mind that thinks that sounds perverted?) At any rate, I know he probably thought I would enjoy this recipe because I record all the Rick Bayless PBS "Mexico: One Plate at at Time" TV shows and force him to watch them with me while I meticulously take notes on how to make sopas, salsas, and tamales. And I also dragged him to dinner Frontera Grill when we were in Chicago visiting our daughter, who as it turns out is also a Rick Bayless fan and owner of several of his excellent cookbooks. Of course, he had an excellent time and a great meal at Frontera, and we are looking forward to going back and visiting some of Rick's other Chicago restaurants as well.
The recipe was tangy and garlicky, and very filling despite the absence of meat. The original recipe anticipates this will be made as a filling for soft
tacos, but I found it was a little too lacking in texture, so we decided
to pan fry some corn tortillas, dust them with a little salt and garlic
powder, and serve these as crispy tostadas instead. I spread a little guacamole as the base, then followed with shredded lettuce, the mushroom filling, some grated jack cheese, and fresh chopped cilantro. While a margherita would have been perfect with these, I settled for a nice glass of Pinot Noir (much lower in carbs and also readily available - as in handed to me as I walked through the front door at 9 PM). This dinner was a perfect end to a very stressful day - thank you Bob! The recipe can be found here:
http://www.rickbayless.com/recipe/soft-taco-filling-stewed-mushrooms-with-onions-and-garlic/
Today was a horrendously long day at work, starting with a 5 AM conference call/training session with Europe and ending with an evening call with Asia. I am very grateful for my incredible and supportive husband, who knew I would have no time to cook today, and took it upon himself to make a vegetable entree for me. Most likely he opened the refrigerator and saw the 200 packages of mushrooms I'd accidentally ordered for my farm delivery this week and decided to use them in this dinner. He did an internet search and came across Rick Bayless' recipe for Mushroom Tacos (which sounds less perverted than their official name, Hongos Guisados. Or maybe it's just me and my perverted mind that thinks that sounds perverted?) At any rate, I know he probably thought I would enjoy this recipe because I record all the Rick Bayless PBS "Mexico: One Plate at at Time" TV shows and force him to watch them with me while I meticulously take notes on how to make sopas, salsas, and tamales. And I also dragged him to dinner Frontera Grill when we were in Chicago visiting our daughter, who as it turns out is also a Rick Bayless fan and owner of several of his excellent cookbooks. Of course, he had an excellent time and a great meal at Frontera, and we are looking forward to going back and visiting some of Rick's other Chicago restaurants as well.
The recipe was tangy and garlicky, and very filling despite the absence of meat. The original recipe anticipates this will be made as a filling for soft
tacos, but I found it was a little too lacking in texture, so we decided
to pan fry some corn tortillas, dust them with a little salt and garlic
powder, and serve these as crispy tostadas instead. I spread a little guacamole as the base, then followed with shredded lettuce, the mushroom filling, some grated jack cheese, and fresh chopped cilantro. While a margherita would have been perfect with these, I settled for a nice glass of Pinot Noir (much lower in carbs and also readily available - as in handed to me as I walked through the front door at 9 PM). This dinner was a perfect end to a very stressful day - thank you Bob! The recipe can be found here: http://www.rickbayless.com/recipe/soft-taco-filling-stewed-mushrooms-with-onions-and-garlic/ 
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