½ lb Shiitake Mushrooms
½ lb Portobello Mushrooms
12 corn tortillas
Neutral cooking oil
1/4 cup low sodium tamari or soy sauce
1/4 cup cilantro
1/2 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3 teaspoon dark chili powder
1 tablespoon lime juice
1/4 cup vegtable stock
1/3 cup neutral cooking oil
Start by caramelizing the onions for the marinade. Slice the half onion into long slivers (julienne cut). Place the onion into a pan on medium high heat with enough oil to coat the bottom of the pan and a sprinkle of salt. Spread the onions out evenly in the pan and, stirring occasionally, let cook for about 10 minutes or until they begin to stick to the bottom of the pan and take on color. Lower the heat to medium and cook for 5 minutes. Lower the heat again to medium low and cook for another 5 minutes before reducing the heat to low. Cook the onions for another 5-10 minutes at low until they are sweet and brown.
Place the caramelized onions into a blender or food processor with the rest of the marinade ingredients. Blend until fully incorporated.
Dice the shiitake and portabella mushrooms into small cubes. Chopping the mushrooms small gives them a great texture when cooked. Mix together with the marinade and cover. Marinate in the refrigerator overnight, or for at least 2 hours.
Coat the bottom of a large pan with oil and put over medium heat. Add the marinated mushrooms. Sauté the mushrooms until they start to crisp slightly, approximately 10 minutes. Mushrooms cannot really be overcooked but they can be burned. Keeping them on medium heat and stirring often allows them to get fully cooked and crispy without burning.
Heat the tortillas on a flattop, in a pan, in the oven, or however you prefer.
Top your warmed tortilla with the mushroom asada (or musada), onion, cilantro, and your choice of salsa. Enjoy!