A couple weekends ago I finally made a trip the framer’s market. I go through phases, I will go religiously every Sunday then I get lazy. So finally I went and I think I have officially started again. Especially during this part of the year, all the amazing fruits are in season.
As I was making my first pass of all the stands I noticed a mushroom stand, I looked and decided I will come back. I sure am glad I did. There is something about super fresh mushrooms that are just the best. I started chatting with the mushroom girl about storing mushrooms, and different ways to cook them. She mentioned that she loved making mushroom tacos. I looked at her like I heard the most amazing news. So of course I went home and made them. I kept the recipe super simple because I want the mushrooms to shine. I also thought since the textures are mostly soft, I wanted to make crispy tacos. I remembered on one of Food Network weekends a chief made crispy taco shells with the bottom of a cupcake tin. I just sprayed grape seed oil between the molds and placed the tortilla in between the molds to create a taco. Super easy.
INGREDIENTS (this made 3 tacos)
Mushrooms, any kind will do, I used shitakes. Depending on the size I used 4 medium, just know they do shrink once cooked. Slice thinly
1 Shallot: thinly sliced
1 clove of garlic: minced
Handful of cherry tomatoes: cut in half
1 tbsp. of cooking oil: I use grape seed
Salt and pepper to taste, I also used some cayenne for a little kick
Half an avocado: cubed
Cilantro: rough chop for garnish
Pre-heat oven to 375, place the tortillas in oven and cook for 20 minutes, or until they are crispy. In a pan heat oil and add all the ingredients (mushrooms, shallot, garlic, tomatoes and seasoning. Sauté until everything is tender about 10-15 minutes. Once the tortillas are done, place filling inside, top with avocado and cilantro and enjoy!