Tuesday, October 5, 2010

Chantrelle Mushroom Tacos

Ahh, Oregon mushroom season. I do love you so! Mushrooms are so versitile and nutritious, how can you go wrong?

-high in vitamins and fiber
-dried, ground mushrooms can add flavor to sauces and make good rubs
-they are so tasty!

Currently, chantrelle mushrooms are out in force. We have been eating them in everything. **We pick them wild ourselves but I never recommend that unless you are POSITIVE they are edible. Some will make you very sick or very dead.

Chantrelle mushrooms are very meaty like portabellos. So you can substitute other meaty mushrooms in this recipe.

Chantrelle Tacos

1 Tbsp. vegetable or olive oil
1 poblano chili, seeded and thinly sliced
1/2 red onion, sliced
3 C diced Chantrelle mushrooms
1 package taco seasoning
Taco sized tortillas (corn or flour)
Favorite taco topping

Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add poblano, onion, and mushrooms. Saute 5 minutes. Add taco seasoning to taste.

Add the mushroom mixtue to heated tortillas and top with your favorite taco toppings!

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