This is a vegetarian taco with a satisfying bite owed to the chew and crunch of the dense juicy mushrooms pair with the crisped and creamy cheese.
1 pound King Trumpet Mushrooms, sliced or large chop
1/4 cup Olive Oil
1/2 cup Corn Starch
1 teaspoon ground White Pepper
1 teaspoon Onion Powder
1 teaspoon Kosher Sea Salt
2 cups shredded Green Cabbage of any sort
10 - 16 slices Fresh Mozzarella
10 -16 small Flour Tortillas - depending on size
Mix together: corn starch, pepper, onion powder and salt.
Place sliced onions on a cooling rack inside a baking sheet or on a parchment lined baking sheet.
Brush mushrooms with olive oil on all sides.
Sprinkle to coat on all sides with the corn starch mix.
Allow to rest for 10 minutes.
Pre-heat oven to 425 degrees.
After resting the mushrooms roast in the oven for 30-35 minutes, turning mushrooms halfway through the roasting.
Prepare the tortillas:
Heat a griddle, or other heavy pan, over medium heat and brush with olive oil.
Warm tortilla on griddle.
Turn tortilla and top with a slice of fresh mozzarella and allow other side of tortilla to lightly brown.
Turn tortilla so the cheese is directly frying on the pan and apply gentle pressure. Cheese will sizzle and give off water as it cooks.
Once cheese as melted and spread remove from griddle and place into a tortilla warmer or other lidded crock. Placing a bit of waxed paper or parchment between each cheese crusted tortilla as prepared.
Brush griddle with fresh oil between each fried tortilla.
Assemble: top tortillas with arugula, roasted mushrooms and tarragon pickled onions.
Serve with hot sauce or other garnish as desired.
Makes 10-16 tacos