Ingredients
- 2 qt Matsutake Stems
- 1.5 Serrano Sliced Thin
- 2 Shallots Sliced Thin
- 5 Lemons Juiced
- 2 Tbsp Extra Virgin Olive Oil
- Tortillas
- Mushroom Mole:
- 5 Shallots
- 1 Serrano
- 1 qt or 1/2 Lb Smoked Mushroom Trim
- 3 Tbsp Sherry Vin
- 1 qt or 1/2 Lb Dried shiitakes
- Tamari
- 2 qt Filtered Water
- Crispy Leeks:
- 2 Leeks
- Rice bran oil or avocado oil
- Radish greens
Directions
- Instructions for the Taco Mushrooms: Combine Lemon Juice and 1 Tablespoon olive oil in a bowl and add, thinly sliced Serrano’s.
- In a pan with 1 Tablespoon olive oil, saute shallots until translucent.
- Add mushroom stems and cook until barely wilted.
- Add cooked mushroom and shallots to the bowl with lemon juice and extra virgin olive oil.
- Season with salt, stir and taste.
- Instructions for the Mushroom Mole: Thinly slice shallots and Serrano.
- In a hot pan, with a neutral cooking oil, lightly caramelize shallots and Serrano. Reserve warm.
- In a separate pan, with a neutral cooking oil, hard sear and saute the mushroom trim.
- Once the mushrooms are caramelized, and before they are charred and burnt, deglaze with sherry vin and a healthy glug of Tamari.
- Combine both pans and add dried shiitakes. Add 2 quarts of filtered water and allow to simmer for approximately 45 minutes.
- Once reduced, blend completely in a blender. Pass through a fine mesh strainer and season with salt.
- If the sauce is still too loose, it can be further reduced and if it doesn’t blend, then it has been too far reduced - add a splash of water until it blends.
- Instructions for the Crispy Leeks: With only the white part of a leek, cut in half to make sheets. In small batches, thinly slice leeks.
- Soak in hot water for 5 minutes, followed by cold water for 5 minutes. Spread on paper towels and allow to air dry for 15 minutes.
- Fry in small batches at 315 degrees Fahrenheit until blonde and crispy.
- Instructions for Assembly: Warm Tortilla on a comal or plancha, or a cast iron pan.
- Grill smoked mushrooms, until lightly charred. In a bowl, toss with lemon juice, olive oil, and finishing salt.
- Place warm tortillas on final plate. Add two to three pickled matsutake stems and top with a spoonful of mushroom mole.
- Place grilled, smoked and dressed mushrooms on the mole. Top with Crispy Leeks and garnish with radish greens.
Tips/Techniques
For our tacos, we use whatever wild mushrooms are in season. We smoke them on a large smoker for around 45 minutes. A smoking gun can be used, if a smoker is not available.
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