Wild Mushroom Tacos
From time to time I like to come up with recipes utilizing foraged foods that are a departure from the simple routine preparations. That is not to say I don’t like simple foraged recipes. Straightforward with minimal ingredients is central to serving up foraged foods but it is sometimes nice to mix up these ingredients in more random ways. I think this recipe does the trick and puts the flavor of your fresh and tasty mushrooms right up front. If you are up for giving handmade tortillas a try (yes!), the recipe follows.
Wild Mushroom Tacos
1 lb Wild or any mix of mushrooms
1 Green roasting chili (hatch, Anehiem, poblano or other)
Sharp Cheddar Cheese
Dried Epazote (sub Mexican oregano)
If making handmade tortillas, complete that process before beginning the rest of this recipe. *
Start by making sure all of your mushrooms are cleaned, especially if you personally foraged them.
Situate rack to upper mid level of oven and turn broiler to high. Place green pepper of choice on a baking sheet and roast for a few minutes before checking. Turn pepper at least once and get it nice and blackened before removing it from oven.
In a skillet add 1 tbsp of avocado oil and bring to med-high heat. Mince and add shallot. Cook until it begins to brown. Next add 2 tbsps butter and the mushrooms and continue cooking. Note: I usually add chanterelles a little later (2-3 minutes) if using as they cook a little quicker.
While the mushrooms cook, begin peeling the pepper, and rip off the stem. Use a knife to filet it open and remove seeds. Chop the pepper.
Add ½ tsp dried cumin, 1 tsp salt, 1 tsp dried epazote, as well as the chopped pepper to the skillet and shake to mix. Overall it’s best not to over stir or otherwise agitate the fragile mushrooms as they cook. Mushrooms will be carmelized when ready. Pick one out and give it a taste to be sure.
Remove skillet from heat and sprinkle with grated cheese. I am not going to tell you how much cheese, we live in a free society.
Slice a tomato and add a slice to each taco. Divide the mix evenly onto about 12-16 tortillas and add green sauce or other favorite hot sauce.