Portobella Mushroom Tacos Recipe

• 3 tablespoon vegetable oil
• 1 tbsp butter
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 white onion halved and thinly sliced
• 10 garlic cloves, roasted
• 1 teaspoons kosher salt
• 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
• 1 cup sour cream
• 3 tbsp pureed chipoltle in adobo sauce
• 2 teaspoon freshly squeezed lime juice
• 8 (5-1/2-inch) flour tortillas, warmed

Optional garnishes:

• 1/2 cup crumbled queso fresco or jack cheese
• 1 medium avocado, mashed
• Chopped cilantro
• Diced roma tomatoes

1. Heat oil 1 tbsp oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute.
2. Add mushrooms and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes. Add 1 teaspoon salt (do not add during cooking or mushrooms will become watery. Add roasted garlic cloves at the end (I get mine already roasted at the bulk food bar of my market.)
3. In a separate small skillet, add 1 tbsp vegetable oil, 1 tbsp butter, and melt over medium heat. Add the sliced onions. Sautee until onions are soft and caramelized. When this mixture is cooked, add to the pan of cooked mushrooms and stir.
4. In a small bowl, whisk together sour cream, lime juice, chipoltle in adobo, and salt to taste.
5. Season with salt and freshly ground black pepper to taste. Divide mixture among tortillas and serve with optional garnishes, including chipoltle lime sour cream.