FRIDAY: DINNER
 |
| Nightfall at the campsite. Photo by Ramin Sharifi |
After an amazing session of restorative yoga, it was time for dinner. These Chanterelle Tacos are straight from Heidi Swanson's Super Natural Every Day cookbook. I used Jalapenos for a little more kick. Great if you give the tortillas a little char, and make sure you buy Mexican oregano. The yogis enjoyed them with black beans, chips, and salsa.
 | |
| Chanterelle Mushrooms and Onions. Photo by Ramin Sharifi |
Chaterelle Tacos
(Adapted from Super Natural Every Day)
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 white onion, finely chopped
- 1 small serrano chile, or jalapeno finely chopped
- 2 cloves garlic, finely chopped
- Fine-grain sea salt
- 12 ounces chanterelles or mixed wild mushrooms, thinly sliced
- 1 1/2 teaspoons dried Mexican oregano
- 8 corn tortillas
- 1/2 cup freshly grated Parmesan
Serving suggestions:
I heated a can of black beans with some salsa and served it on top or along side these tacos, whichever you prefer.
step 1.
Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent.
step 2.
Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid. I got two tips from a chef friend of mine for this recipe: 1. "Give mushrooms a lot of room," so use a big pan. 2. "Chanterelle's love butter," so I replaced oliv oil in this recipe for vegan butter.
step 3.
While your mushrooms are cooking, warm your tortillas either over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. Or by wrapping a small stack in foil and placing over the heat. (You can also char them in the broiler if you have one available).
Step 4.
Remove the mushroom and onion mix from heat and sprinkle with oregano. Adjust salt if necessary
plating.
Divide mushroom mixture among tortillas and sprinkle with Parmesan.
step 1.
Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent.
step 2.
Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid. I got two tips from a chef friend of mine for this recipe: 1. "Give mushrooms a lot of room," so use a big pan. 2. "Chanterelle's love butter," so I replaced oliv oil in this recipe for vegan butter.
step 3.
While your mushrooms are cooking, warm your tortillas either over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. Or by wrapping a small stack in foil and placing over the heat. (You can also char them in the broiler if you have one available).
Step 4.
Remove the mushroom and onion mix from heat and sprinkle with oregano. Adjust salt if necessary
plating.
Divide mushroom mixture among tortillas and sprinkle with Parmesan.
No comments:
Post a Comment