On that note, if you haven't heard Australia took home the GOLD in Lunch Row, so congrats to Alana from A Morish Distraction for her tasty Crispy, Crunchy Button Mushrooms and Roast Sweet Potato Salad.
Onto the next round?
Representing Canada this week is Darina from Gratinee Blog with her Mushroom & Caramelized Onion Tacos recipe. She will be up taking on some talented competition with Alice from Savory Sweet Life (US) and Jennifer from Le Delicieux (AUS).
Darina Kopčok is a freelance writer living in Vancouver, British Columbia, Canada. Her work has appeared in numerous online and print publications, including Edible Vancouver and AOLTravel Canada. She is also the voice behind Gratinée, a blog that focus on fresh foods using local and sustainable ingredients, with a special interest in French recipes and techniques.
Darina is currently studying photography with an intention to pursue a career in food, travel, and architectural editorial production.
Mushroom And Caramelized Onion Tacos
1 pound mixed crimini and button mushrooms
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion
½ teaspoon sweet Spanish paprika
3 cloves garlic
chopped Italian parsley
freshly ground sea salt
freshly ground pepper
¼ cup crème fraiche or sour cream
1 cup grated Pecorino Romano cheese
12 6-inch corn tortillas
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. In the meantime, slice the onion thinly crosswise. Transfer the mushrooms to a large bowl.
2.) Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in colour. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 minutes. Transfer onions and garlic to bowl with the mushrooms.
3.) Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley. Add salt and pepper to taste and stir ingredients to incorporate.
4.) Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 minutes, turning after 1 minute. Spoon mushroom and onion mixture and some of the crème fraiche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.
Head on over to Tastepotting to vote for Darina's Mushroom And Caramelized Onion Taco Recipe now!
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