2 tablespoons Extra-virgin Olive Oil
2 tablespoons Unsalted Butter
1/2 White Onion (finely chopped)
1 small Serrano or Jalapeño Chile (finely chopped)
2 cloves Garlic (finely chopped)
Fine-grain sea salt
12 ounces Chanterelles (sliced)
1 1/2 teaspoons dried Mexican Oregano (Ed. note: we've got regular ol' oregano this week, and it adds a great flavor!)
8 Corn Tortillas (warmed)
Optional: sour cream and parsley.
Heat the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion, chile, garlic, and 1/4 teaspoon salt. Sauté until the onions are translucent, a few minutes. Increase the heat to high, add the mushrooms, stir well, and cook until the mushrooms release their liquid, and then brown, about 5 minutes more. Stir a few times along the way, but don’t overdo it; you want the mushrooms to be deeply browned. Remove from the heat, then rub the Mexican oregano between your palms and let it cascade down into the mushroom mixture. Taste and add a bit more salt, if needed.
Spoon the mixture into the warmed tortillas and sprinkle the Parmesan over all of the tacos. (Ed. note: we added a dollop of sour cream to the tortilla before topping with the mushrooms—just because.)
To warm tortillas, wrap the stack of tortillas in a barely damp kitchen towel. Place in a heavy pot over very low heat, cover, and let warm for a few minutes, or until you are ready to use them. (Ed. note: we got a little char on the tortillas by toasting them directly over the flame on our stove's burner.)
Recipe and photo from "Near & Far" by Heidi Swanson. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.