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Categories:
mushrooms butter garlic Porcini Paste kosher salt freshly ground black pepper very corn tortillas onions
Viewed: 25 - Published at: 6 years agoIngredients
- 1 pound mixed wild mushrooms (such as hen-of-the-woods, black or yellow chanterelles, or morels)
- 3 tablespoons (or more) unsalted butter
- 2 cloves garlic, minced
- 2 teaspoons Porcini Paste (page 161) or truffle paste (preferably black)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 tablespoons very thinly sliced fresh chives
- 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
- Garnish: Roasted onions, chopped fresh chives, or fresh watercress leaves
Method
- Leave the mushrooms whole if they are small (about 1 1/2 by 1/2 inches).
- For any that are large, cut them in pieces (with their stems) lengthwise to preserve their shape and match the size of the whole mushrooms.
- You want all the pieces to be of similar size.
- Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat.
- Melt the butter in the pan and add the minced garlic and the mushrooms and saute until the mushrooms are golden brown and caramelized, 8 to 10 minutes.
- You may need to cook the mushrooms in batches to be sure they brown and not steam from overcrowding.
- Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan.
- Add the truffle or porcini paste, and cook, stirring, for 30 seconds.
- Remove from the heat and sprinkle with salt, pepper, and chives.
- Serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter.
- Divide the filling equally between the tortillas and top with salsa and garnish.
- Grab, fold, and eat right away.
- Or build your own taco: lay a tortilla, open face, in one hand.
- Spoon on some filling, top with salsa and garnish, and eat right away.
