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Gallery Chanterelle Tacos Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1/2 white onion, finely chopped 1 small serrano chile, 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
Cook’s Notes This recipe is adapted with permission from “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Gallery Chanterelle Tacos
Recipe Summary Servings: 4
Gallery
Chanterelle Tacos
Chanterelle Tacos
Chanterelle Tacos
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1/2 white onion, finely chopped 1 small serrano chile, 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
Directions
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, 2 to 4 minutes. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes. Remove from heat and sprinkle with oregano. Adjust salt if necessary.
Toast tortillas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (You can also char them in the broiler.) Divide mushroom mixture among tortillas and sprinkle with Parmesan.
Cook’s Notes This recipe is adapted with permission from “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Cook’s Notes
This recipe is adapted with permission from “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Reviews
Add Rating & Review
Reviews
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All Reviews for Chanterelle Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chanterelle Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
