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

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code