Mushroom and Caramelized Onion Tacos

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

1 pound of mixed crimini and button mushrooms
3 tablespoons butter - divided use
2 tablespoons olive oil - divided use
1 large yellow onion
Pinch granulated sugar
3 cloves garlic
1/2 teaspoon sweet Spanish paprika
1 cup grated Pecorino Romano cheese
Chopped Italian parsley
Freshly ground sea salt
Freshly ground pepper
12 (6-inch) corn tortillas
1/4 cup crème fraîche or sour cream

Cooking Directions:

1. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. Sauté mushrooms in batches until they are evenly browned, careful not to crowd the pan. Transfer the mushrooms to a large bowl.
2. In the meantime, slice the onion thinly crosswise.
3. Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in color. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 minutes.
4. Transfer onions and garlic to bowl with the mushrooms. Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley. Add salt and ground black pepper to taste and stir ingredients to incorporate.
5. Heat tortillas in the microwave in a loosely covered container in the microwave on HIGH for 2 minutes, turning after 1 minute.
6. Spoon mushroom and onion mixture and some of the crème fraîche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.

Makes 4 servings.

Recipe and photograph courtesy of the Mushroom Council.