tacos de hongos y coliflor

chanterelles, red onions, garlic in a cast iron pan

Taco Tuesday pretty much takes place any day of the week  at Casa de Teacup. One of my favorites is with little brown mushrooms,  but when my omni sweetheart was captivated by Chanterelles at the Grand Lake farmers market, I could not resist. Really, though, you can make these with any mushrooms you like. The secret is twofold: use more mushrooms than you think you need to and  let them cook much longer than you think they ought to.


tacos de hongos y coliflor

makes 6 generous servings

for the cauliflower

  • 1 head cauliflower
  • 1 tsp olive oil
  • ¼ tsp sea salt
  • 1 tsp cumin
  • ½ tsp chili powder

for the mushrooms

  • 1 tsp olive oil
  • ¼ tsp sea salt
  • 1 medium red onion
  • 4 cloves garlic
  • 2 large handfuls of mushrooms - about 3 cups - sliced
  • ¼ tsp dried red chili flakes
  • ½ tsp dried oregano

Preheat the oven to 400. Chop the cauliflower into small florets, about the size of grapes. Toss with the olive oil, sea salt, cumin and chili powder until evenly coated. Roast in the oven for 40 minutes, turning once halfway. After you have turned them, start the mushrooms so everything is done at once.

Heat the olive oil in a pan over medium heat-high heat. Halve and slice the red onion into half moons and finely chop the garlic. When the pan is hot, add the onion and sea salt and sauté for about 5 minutes or until the onion is very soft and beginning to darken. Add the garlic, red chili flakes and oregano, stir well, and cook one minute more. Add in the sliced mushrooms, stir very well to combine and then leave mostly alone for about 15 minutes, stirring a few times on the way. Serve in corn tortillas with the roasted cauliflower, cashew crema and hot sauce, or even just over rice.  


mushroom and cauliflower with cashew crema and hot sauce on homemade corn tortillas

notes

There's nothing quite like a homemade corn tortilla, even when you're a novice tortilla maker like me. But if you've got a source for good soft corn tortillas, by all means, make use of it!

The mushrooms will hiss and spit while you cook them, release a lot of liquid and shrink some.

Feel free to play around with the filling if you like - roasted broccolini or wilted peashoots complement the mushrooms nicely as well.