SERVES 6 · GF, VEGAN ADAPTABLE, DF ADAPTABLE
Mushrooms are another one of my secret substitutes for meat. They have that awesome umami flavor that satisfies our taste for protein. White button, cremini, and portobello mushrooms are actually all the same mushroom, just at different stages of development. White is the youngest and with the least flavor and portobello is the most mature with the most complex flavor. You can really use any mushrooms here, but portobello will have the most interesting flavor and when it’s cut into strips resembles meat. Roasted poblanos are incredible—a little smoky, a touch spicy, and really earthy. If you don’t have time to roast them (although you can do that step a few days before,) just slice them up raw and sauté them until tender.
4 poblano peppers (often labeled as “pasilla” peppers)
2 tablespoon unrefined, cold-pressed extra-virgin olive oil
4 portobello mushrooms, thickly sliced (about ½ inch thick)
1 cup frozen fire-roasted corn or regular sweet corn kernels, preferably organic, thawed or freshly cut from the cob
Sea salt
Freshly ground black pepper
½ teaspoon ground cumin
Accompaniments: vegan/GF corn tortillas, pickled onions, crumbled feta (omit for vegan/DF)
1. Preheat the broiler to high and position a rack 6 inches below the heat source. This is usually the second level. Place the poblanos on a baking sheet and broil until blackened on all sides, turning every couple of minutes. Set aside in a bowl and cover for at least 15 minutes, or until cool enough to handle. Rub off the skin, remove the seeds, and slice thickly (about ½ inch thick).
2. In a large skillet, heat the olive oil over medium heat. Add the portobellos and sauté until tender, 5 to 6 minutes. Add the corn, sliced poblanos, a sprinkle of salt and black pepper to taste, and the cumin. Sauté until the corn is warmed through. Taste for seasoning. Serve with warmed tortillas and your desired accompaniments.