Ultimate Farmers Market Tacos
Vegan
(2 Servings)
6 large whole Rainbow Swiss Chard Leaves, destemmed (reserve stems for garnish)
Sporgy Maitake BBQ Chef Seasoning
Sporgy Smoked Maitake Himalayan Pink Salt
Avocado Oil
4 large Portobello Caps, destemmed
About 5 Kale Leaves, destemmed, julienne
1 Shallot, sliced thin
6 Garlic Cloves, minced
1 ripe Avocado
1 small Tomatillo, small diced
Juice of ¼ a Lime
Favorite Hot Sauce
Directions:
Pre-heat a grill or cast-iron grill plate.
Rub the portobellos in enough avocado oil to evenly coat the whole mushroom well. Sprinkle desired amount of the Maitake BBQ seasoning with a few pinches of the Smoked Maitake salt.
Once the grill is hot, put the portobellos on gill side up. Turn the grill down to a medium heat and grill the mushrooms on both sides until cooked well, about 5 minutes each side. (You can also finish cooking the mushrooms in a 400°F degree oven if needed.)
While the mushrooms are cooking, cut the avocado in half an take out the pit. Scoop out each half with a spoon, into a small bowl. Add a pinch of Smoked Maitake Pink salt, the diced tomatillo and the lime juice. Mash the avocado mixture with a fork until the consistency is smooth. Set this aside.
Put a large sauté pan on high heat. Add 1 tbsp of avocado oil and shallots. Stir the shallots for about 1 minute then add the minced garlic. Sauté for about 3 minutes or until the shallots and garlic is translucent. Add a pinch of Smoked Maitake Pink salt and add the cut kale. Stir and cook the kale until it is wilted, about 3 minutes, then set aside.
Once the mushrooms are cooked, using a sharp knife, slice them very thin. Lay the Rainbow Swiss Chard leaves on a plate and fill with the thinly slice mushroom, the sautéed kale, mashed avocado, your favorite hot sauce, and the reserved Swiss Chard stems, very thinly sliced.
Roll it like a burrito or eat it like a taco. Enjoy!
