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Mushroom Taco

1 tablespoon ghee (clarified butter) or olive oil
6 cups mixed mushrooms, cut into small chunks of strips
Kosher salt
Ground black pepper
2 tablespoons shallot, diced small
2 garlic cloves, minced
Leaves from 2 sprigs thyme, chopped fine
Small amount of rosemary leaves, chopped fine (about 1/8 – ¼ teaspoon once chopped)
1 shot of Mezcal
1 tablespoon chopped Italian parsley leaves
1 tablespoon chopped cilantro leaves

For serving:
Corn tortillas
Mexican cheese blend (about 1-2 tablespoons cheese per tortilla)
Your favorite salsa verde

Heat the ghee or oil in a large saute pan over medium heat. Add the mushrooms and cook until they begin to release their liquid. Season with salt and pepper. Add the shallots and garlic and cook for a few minutes until fragrant. Add in the thyme and rosemary. Add the mezcal. Be careful, if you’re cooking with a gas stove, the mezcal will cause a flame. Cook until the alcohol burns off and the flame dies out. Fold in the parsley and cilantro. Shut off the heat and prepare your tortilla.

Gently heat the tortillas on both sides until warm, melt 1-2 tablespoons of the grated chees on the tortilla. Top with a generous spoonful of the mushroom mixture and serve with salsa verde.