This post is sponsored by Nashville Farmacy, a couple of Nashville Organic Gardeners who grow the most amazing mushrooms!
This week I was given the most beautiful Coral Tooth Mushrooms from Nashville Farmacy! Mickenzie and Dylan are amazing and grew these gorgeous mushrooms that look like a work of art. I wasn’t sure how to cook Coral Tooth mushrooms, but from the little research I did, Coral Tooths are delicate, so I decided whatever I did with them, I wanted them to stay in tact. That’s why frying them is so perfect! These made the prettiest Fried Mushrooms Tacos which I topped with a creamy poblano sauce for a nice zing.
I love how meaty these mushrooms are, and this recipe really reminded me of a vegetarian fried chicken taco! They just had a lot of earthy flavor and a nice texture. I think oyster mushrooms would also be a great substitute, but any mushroom will work. I recommend cutting them carefully, not so haphazardly, kind of like you’d cut cauliflower florets. Just sort of work around the stem, keeping little bits attached so they come out looking like little cauliflower.
If you’ve never deep fried, it’s actually very simple. This is only kind of sort of deep frying because I hate to waste oil. I had one haphazard experience many years ago with deep frying ravioli. I waited for the oil to boil by itself (which it does not do) and then once I finally added the ravioli to fry, it made an enormous smoke cloud and ruined the pan. So don’t do that! Just simply heat the oil to medium, and test it by adding a tiny mushroom. If it bubbles when you add the mushroom, it’s ready. It’s as simple as that.
If you’re local to Nashville, follow Nashville Farmacy on Instagram, and send them a message if you’d like to purchase any of their beautiful mushrooms! See the full recipe below.
- 2 poblano peppers
- 1 small onion
- 2 garlic cloves, unpeeled
- ¼ cup raw almonds, chopped
- ¼ bunch of cilantro, stems and leaves, roughly chopped
- 6 tbsp olive oil
- ½ tsp kosher salt
- 1 tbsp lime juice
- ½ tsp paprika
- 2 tbsp plain greek yogurt
- 12 oz coral tooth mushrooms (or other mushroom variety)
- 1½ cups all purpose flour
- 1 tsp kosher salt
- 2 eggs
- ½ cup water
- 4 cups vegetable or canola oil
- corn tortillas for serving
- cilantro for serving
- pico de gallo for serving
- Place an oven rack in the upper third of the oven (about 6 inches from the top). Preheat the broiler to high. Peel the onion and slice into 1 inch slices. Add your garlic cloves, onion slices, and poblanos to a baking sheet. Broil in the upper third of the oven for ten minutes.
- Remove the stem and seeds from the poblano and chop very roughly. Squeeze the garlic out of the peels. Place the onion, garlic, and chopped poblanos in the bowl of a food processor or blender.
- Add the almonds, cilantro, olive oil, salt, lime juice, paprika, and yogurt to the blender. Blend until a smooth sauce forms. Taste for salt or anything it needs.
- Wash the mushrooms under cold water then pat dry. Cut the mushrooms into 2-3 inch pieces.
- In a shallow bowl, add the flour and salt, and whisk to combine. In another shallow bowl, add the eggs and water and whisk well.
- Dip each mushroom in the flour, then the egg mixture, then the flour mixture again until it's completely coated in flour. Shake off the excess and place on a plate. Continue with all the mushroom pieces.
- In a dutch oven or other pot, add 1-2 inches of oil (about 4 cups). Heat to medium heat and wait until a mushroom begins to sizzle when placed in the oil. Once the oil sizzles, add the mushrooms, about five at a time, careful not to crowd the pot. Fry for 2 minutes, or until the mushrooms begin to just lightly brown, turning halfway through. Remove to a paper towel lined plate with a slotted spoon. Repeat with the remaining mushrooms. Sprinkle a pinch of salt over the mushrooms that have just been fried.
- Once all the mushrooms have been fried, heat the tortillas over a burner or in a skillet 1 minute per side. Then serve the mushrooms on the tortillas, and top with poblano sauce, cilantro, and pico de gallo.