4-5 small tacos per person
2 tablespoons olive oil
750g mixed mushrooms, sliced
sea salt and black pepper
1 tablespoon truffle oil (optional)
2 shallots, finely chopped
2 cloves of garlic, finely chopped
a small handful tarragon, chopped
a small handful of parsley, roughly chopped
grated Pecorino cheese
sweet chipotle paste or tomato salsa
The Mexicans love wild mushrooms. In the spring, morels and St George's mushrooms come out in Britain among other varieties. If you can get wild mushrooms, add some sliced to normal field mushrooms or include a little dried porcini for a real treat. Serve the filling in a warmed bowl with wedges of lime, chopped coriander, table salsas and hot tortillas from the oven. The recipe feeds four people as a starter, or eat with rice and beans for supper.
This filling is also really delicious in quesadillas or burritos and on tostadas or bruschetta.
Heat half the butter and olive oil in a frying pan and add the mushrooms, seasoning with salt and pepper.
Cook over a high heat until the mushrooms have released their juices and the juice has started to evaporate, about 10 minutes. Add the rest of the butter and the oil (including the truffle oil if you are using it), the shallots and garlic and cook until soft. Sprinkle with the tarragon and check the seasoning.
Spoon the mushrooms into a heated earthenware dish that will look fun on the table and sprinkle over the parsley and cheese.
This is incredibly delicious with sweet chipotle paste, but also yummy with tomato salsa and a dollop of crème fraîche.
To make a creamier taco, add 200ml crème fraîche to the mushrooms when they are cooked and simmer for a few minutes..
From 'Mexican Food Made Simple' by Thomasina Miers (Hodder & Stoughton, £20)
The Bernard Series Viognier 2008, South Africa
The layers of oak and spice nuances from this full-bodied perfumed white complement the complex and powerful flavours from the seasoning.
Majestic, £9.99, Majestic.co.ukReuse content