SEATTLE, WASH — Tacos are always a good idea -- Chef Makini Howell of Plum Bistro is showing us how to make them plant-based using portobello mushrooms! Check out her recipe below.
Blue-Corn Tacos with Portobellos & Edamame Puree
By Chef Makini Howell
Pan Roasted Portobello Ingredients:
- 2-3 medium size Portobellos
- 1 thinly sliced Fresno chili
- 1 tablespoon chopped garlic
- 1/4 cup vegetable oil or more
- ½ lime
- ½ teaspoon cracked coriander
- sea salt
- cracked black pepper
Edamame Puree:
- 1 cup edamame
- 1 cup sweet peas
- 3-4 Mint Leaves
- ½ cup Olive oil
- 1 tsp Lime zest
- 2 tbsp Lime juice
- 2 tsp salt Salt
- 2 tsp White pepper
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