Mushroom Tacos

A great vegetarian taco dish with a variety of fresh local mushrooms.

You can use any mushrooms for this dish, we prefer a nice mix of firm, soft and chewy mushrooms. Also a mix of white and brown for nice coloration.
Our recipe makes about 10-12 tacos depending on how you stuff them. You can reduce the recipe to make less.

Recipe:
Ingredients:
3 each- medium portobellos
2 cup- oyster mushrooms
8 each- large creminis
8 oz- beech or enoki mushrooms
2 cup- sliced white onion
1 tsp- fresh thyme
2 TBSP- fresh parsley
1 cup- salsa verde
2 cup- mozzarella cheese
1 cup- cotija cheese
as needed- salt and pepper
olive oil
Yellow corn tortillas
cilantro for garnish

Method:
Slice the mushrooms to your desired texture.
using a large cast iron pan, season lightly with olive oil.
Add the onions and cook over med high heat for 3 minutes.
Add the portobellos and creminis, cook for 3 minutes.
Add the oyster and beech mushrooms, cook for 3 minutes.
Season with salt and pepper. You may need to add a touch more olive oil at this point.
Add thyme and parsley, continue to cook until the mushrooms are soft and begin to crisp.
Remove the mushrooms and cool slightly.
Place your tortillas on a baking sheet and top with mushrooms mixture and mozzarella.
Broil to melt the cheese.
Top with salsa verde, cotija cheese, raw onion and cilantro garnish.

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