The Swappable Meat-Mushroom Taco

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
2 25-oz. portions

At the Produce Marketing Association’s Foodservice Conference and Expo last month, one demonstration challenged chefs to create kid-friendly menu items that met the MyPlate guidelines of half the plate being fruits and vegetables. The winning recipe—as selected by a group of children judges—was from Chef Doug Goettsch, of The Mushroom Council. Goettsch’s The Swapable Meat-Mushroom Taco uses a 50/50 mix of mushrooms and ground beef for the taco’s filling. The Mushroom Council says that by making the 50/50 mushroom-beef mix, recipes can have 41% fewer calories and 50% less fat.

Ingredients

8 tsp. canola oil
51Ž2 tsp. finely chopped garlic
11Ž4 cups cooked, finely diced onion
9 tsp. CIA Custom Blend Taco Seasoning Mix (recipe below)
12 tsp. tomato paste
1 lb. cooked, drained 80% lean ground beef
1 lb. cooked, ground white mushrooms, chopped, ground to same consistency as ground beef
31Ž2 tsp. Diamond Crystal Kosher Salt
12 to 16 tsp. water
2 whole-wheat tortillas
Queso fresco
Chiffonade romaine lettuce
Avocado Salsa Verde (recipe below)

CIA Custom Blend Taco Seasoning Mix
4.5 oz. chili powder
2 oz. paprika
4 oz. ground cumin
.3 oz. Mexican oregano
1 oz. garlic powder
1.2 oz. onion powder
.4 oz. ground black pepper
.2 oz. cayenne pepper
.5 oz. granulated sugar

Avocado Salsa Verde
Yield: 1 cup

2 jalepeños, stems removed, sliced in half lengthwise
10 tomatillos, husks removed, quartered
1 garlic clove
1Ž4 small white onion
Salt to taste
1Ž2 bunch cilantro sprigs
1 small Hass avocado

Steps

1. Place all ingredients except cilantro and avocado in blender. Process until smooth.

2. Season with salt. Add cilantro and avocado and briefly blend until smooth.

1. Heat skillet. Add oil and sauté garlic until golden, approximately 2 minutes. Add onions and spices and cook for another 2 to 3 minutes, slightly toasting spice blend.

2. Add tomato paste, ground beef, cooked mushrooms and salt. Stir well. Add water as needed if mixture is dry. Bring to a simmer.

3. Heat tortillas over hot griddle for 30 seconds on each side.

4. To assemble: Fill tortillas with 2 ounces mushroom-meat mixture. Top with lettuce, Avocado Salsa Verde and queso fresco. 

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources