Mushroom Tacos

It’s always nice to see Connie Green from Wine Forest come through our doors at Rancho Gordo but I think she’s especially attractive when she arrives with mushrooms for me!

IMG_1680

I sauteed onions and garlic until translucent and then removed them and turned up the heat and added the seperated mushrooms. When they got soft, I lowered the heat again, added a big spoonful of chile sauce and a cup of chicken stock. I then salted and added some epazote and let it cook for awhile.

IMG_1686

This was a great taco filling, especially when I added some queso fresco.

IMG_1683

Speaking of Connie, be sure and check out her new line of dried mushrooms and powders. I know that using them has made me a better cook.

Published by

Steve Sando

I dig beans.

Leave a Reply

Your email address will not be published.