33. Jenny Rosenstrach — Miso-Mushroom Tacos with Pickled Vegetables
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Jenny Rosenstrach writes about food and how food can bring us together. Several years back, her kids started pushing her to think about the climate impacts of the recipes she was writing about, and she began to shift her cooking and writing toward plant-based meals. But rather than strictly abandon meat, she has experimented with greatly reducing her and her family’s consumption of meat.
Jenny documented this shift on her many platforms, including her award-winning website, Dinner: A Love Story, and her Substack newsletter. She has written for The New York Times, Martha Stewart Living, and Bon Appétit and is a New York Times Bestselling author of many books, including Dinner: A Love Story, How to Celebrate Everything, and The Weekday Vegetarians.
I’m John Fiege, and this is Chrysalis. You can subscribe at johnfiege.earth, where you will also find show notes and all episodes of the podcast, plus my writing, photographs, and films.
This episode of Chrysalis is part of the Chrysalis Kitchen series, where we kick off our conversation with the discussion of a recipe. I spoke with Jenny on July 12, 2022.
Here is Jenny Rosenstrach describing the recipe she brought with her: Miso-Mushroom Tacos with Pickled Vegetables.
Recipe Featured in this Episode
Jenny's Miso-Mushroom Tacos with Pickled Vegetables
1 teaspoon sesame oil
2 tablespoons neutral oil or olive oil
16 ounces mushrooms (two 8-ounce boxes) any kind, trimmed and sliced
1 tablespoon finely minced fresh ginger (from about a 1-inch piece)
1 clove garlic, minced
2 tablespoons finely minced onion
3 tablespoons sweet white miso
1 teaspoon Sriracha
8 corn tortillas or hard-shell tacos
6 medium scallions (white and light green parts only), minced
2-3 radishes, sliced super thin
Rice-wine pickled cabbage (page TK), for serving
If you are using hard-shell tacos, preheat oven to 350°F.
In a large skillet set over medium heat, add both oils and the mushrooms and cook until the mushrooms have mostly released all their liquid, about 8 to 10 minutes. Add ginger, garlic and onion and cook another 4 to 5 minutes until the aromatics have softened. Remove mushrooms from heat. Meanwhile, in a small bowl or measuring cup, whisk together miso, Sriracha and 2 tablespoons of hot water until it is the consistency of a loose ketchup. Stir the miso mixture into the mushrooms.
If you are using hard-shell tacos, place them on a baking sheet and place in the oven for 3 minutes. If using corn tortillas, place each one on a gas burner for about 10 seconds per side, until the tortilla is slightly charred. Remove and keep warm under a foil tent. Repeat with remaining tortillas.
When ready to serve, stuff each taco shell or tortilla with about a third cup of mushroom filing, then top with scallions, radishes (if using) and pickled cabbage.
Notes and Media Recommendations
- The Weekday Vegetarians by Jenny Rosenstrach
- Dinner: A Love Story by Jenny Rosenstrach
- How to Celebrate Everything by Jenny Rosenstrach
- Dinner: A Love Story - Website
- Jenny Rosenstrach's Substack
- Jenny Rosenstrach's Linktree
- Jenny Rosenstrach's Latest Articles in Bon Appétit
Credits
This episode was researched by Nina Bunn and edited by Sarah Westrich and Marta Kondratiuk. The podcast assistant is Domenica Klamm. Music is by Daniel Rodríguez Vivas. Mixing is by Morgan Honaker.