Sparkle Kitchen: Mushroom Tacos
In this week’s At Home with Martin and Sylvia story “Morning With Momma”, Sylvia is excited about joining Momma on a mushroom foraging adventure in the woods next to the Town Lake.
Mushrooms have to be some of the most interesting “plants” there are. From more common types like portobellos and chanterelles, to trumpets and enoki and oyster — they’re all related, but a more oddball family you’ll never see.
And then there are even rarer mushrooms, like morels, that you can’t even grow on purpose — you just have to luck into finding some.
The following recipe is one of my favorites to make when our local mushroom foragers are bringing in sacks of these beautiful fungi. It’s really good when made with simple, widely available creminis, but you can also use a mix of exotic mushrooms if you happen to come across them.
With a fried egg on top — we do about 1 egg per 3 tacos — it makes a much heartier meal than the small size of the tacos would suggest. The following recipe is what I make for our family of two adults and a pre-schooler, but feel free to double or triple it as needed.
Mushroom Tacos
(makes 6 small tacos, double up for bigger crowds or heartier appetites)
Ingredients
1 pound mushrooms
1 tablespoon olive oil
about 10 sprigs of fresh thyme
5-6 fresh sage leaves
1 tablespoon butter
⅓ cup grated parmesan cheese
salt and pepper
For serving:
tortillas
eggs
Directions
Give the mushrooms a quick rinse and remove the stems if necessary. Slice them into a wide skillet, mix with the olive oil, and begin to saute over medium heat. Stopping to stir the mushrooms occasionally, pull the leaves off of the thyme sprigs and chop the sage leaves into ribbons. Add those to the pan with the mushrooms, sprinkle in some salt and pepper, and let the mushrooms cook down until they’re soft and have released their juices. When the mushrooms are almost done, add the butter. Stir until it melts, then put the pan over extremely low heat while you prepare the tortillas and eggs.
If you have a gas burner, use heat-proof tongs to warm the tortillas directly over the flame. If your oven is electric, you can put the tortillas inside on low heat for about 5 minutes.
Meanwhile, begin cooking your eggs. You can fix these however you please, but we like one per about every 3 tacos, fried, with gooey yolks.
When the eggs are nearly finished, quickly stir the cheese into the mushrooms. Divide the mixture among the tortillas, and pop an egg on top of the center taco on each person’s plate. Everyone should mix a little egg into each taco as they eat, and enjoy the hearty mushroom goodness!
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About the Author
Meryl Carver-Allmond
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.
