IN THE KITCHEN: MUSHROOM TACOS

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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

  • 3 Tortillas

  • Half an avocado: cubed

  • Cilantro: rough chop for garnish

DIRECTIONS

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!