- Prep Time 15 minutes
- Cook Time 25 minutes
- Total Time 40 minutes
- Yield 2 Burritos 1x
Start your day with a mushroom-packed morning treat from Matty Matheson. A variety of tasty mushrooms are sizzled until golden and tossed with smoky salsa macha then wrapped with tangy tomatillo salsa verde, tangerine-laced cheesy refried beans, and runny fried eggs. Each bite is layered with flavors that awaken the senses and fuel you to face the day.
Ingredients
Salsa Verde
1 poblano pepper
1 serrano pepper
1 jalapeno pepper
2 tomatillos
1/2 white onion
2 tablespoons olive oil
1/2 bunch cilantro
4 green onions
1 lime
Salt
Black pepper
Mushrooms
1 king trumpet mushroom
1 portabella mushroom
1 lion’s mane mushroom
1 maitake mushroom
Vegetable oil
2 tablespoons butter
1–2 tablespoons salsa macha
1 lime
Salt
Refried Beans
1 can refried beans, 16 oz
1 tangerine
1/2 cup Oaxaca cheese
Fried Eggs
4 eggs
Butter
Salt
Pepper
2 flour tortillas, burrito size
4 tablespoons cotija cheese, divided
Instructions
Salsa Verde:
- Set an oven on the broil function. Roughly chop the poblano, serrano, jalapeño, tomatillos, and white onion. Toss in olive oil and season with salt and black pepper.
- Add the vegetables to an oven safe pan, and broil until they are deeply caramelized and slightly charred.
- Once done cooking, add the vegetables to a blender with the cilantro and green onions. Zest 1/2 a lime into the blender and add 1/4 cup of olive oil. Blend until smooth. Season to taste with salt and lime juice.
Mushrooms:
- Roughly chop or tear the mushrooms into bite size pieces. Heat a large cast iron pan over high heat.
- Once the pan is hot, add enough vegetable oil to coat the bottom of the pan. Add the mushrooms to the pan and season with salt.
- Once the mushrooms are nicely caramelized, lower the heat on the pan to medium-low and add the butter to the pan. Continue to cook until the butter has browned.
- Dress the mushrooms with 1-2 tablespoons of salsa macha. Season with lime juice and salt.
Refried Beans:
- Tear the Oaxacan Cheese into manageable strips. Add to a small pot with the refried beans, and the juice of one Tangerine.
- Cook over medium heat until the cheese has melted and the mixture is evenly combined. Season with salt to taste.
Fried Eggs:
- Heat a medium sized nonstick pan over high heat. Add 1 tablespoon of butter to the pan. Once the butter has started bubbling from the heat, add the eggs to the pan.
- Season the eggs with Salt and Pepper. Once the eggs are about halfway cooked, turn the heat off and allow the residual heat to finish cooking the eggs.
Assembly:
- Gently warm the tortillas in a large pan.
- Spread a small amount of refried beans in the center of each tortilla.
- Divide the cooked mushrooms, salsa verde, and fried eggs between each burrito.
- Gently roll the tortillas. Cut in half and serve.
This recipe uses King Trumpet mushrooms
King Trumpet Flavor and texture
King trumpet mushrooms have a delicate, nutty flavor and a firm, meaty texture. When cooked, the king trumpet’s texture mimics seafood, like scallops. In fact, when its thick stem is sliced crosswise, the result can appear just like scallops, too. But the culinary creativity doesn’t end there; cut large king trumpet mushrooms lengthwise for slices that are ideal for grilling, sautéing, roasting, and any other cooking application that puts them at the center of the plate. They can also be fork-shredded for serving as a meaty option for barbeque sandwiches, tacos, or serving atop grilled meats.
Usage
Burger
Grill
Pickled
Pizza
Roast
Saute
Sear
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