If you're a mushroom hunter, the thought of making wild mushrooms tacos has probably crossed your mind. Wild mushroom tacos aren't some gringo adaptation, they're actually a traditional way of preparing mushrooms in certain parts of Mexico, like the Michoacan peninsula, but probably other places too. They make for a delicious vegetarian or vegan mushroom entree.
The preparation is simple: mushrooms are harvested, boiled, then sauteed with onions, tomato, and jalapeno, then eaten with tortillas—that's it. In reality, the method of cooking here isn't so much "tacos" as Americans would think of the term, but more so fresh tortillas are just a vehicle for the mushroom mixture, which, as you'll see shortly, are used as a sort of meat substitute.
Traditionally lobster mushrooms are used. In Mexico they're known by the common name "Tromba de Puerco" (the pork horn), in my mind referencing both the shape their local Russula or Lactarius take after parasitization, and the fact that the finished product is eaten as a meat substitute.
How To Make Wild Mushroom Tacos
Traditionally the mushrooms are boiled, but they'll taste better if you saute them, as I have here with shrimp of the woods mushrooms. After the mushrooms are browned, you add some tomato, garlic and jalapeno and cook everything into a juicy, rich taco filling. Serve it with your favorite condiments for a great vegetarian or vegan mushroom entree.
Wild Mushroom Tacos
- 1 10 inch saute pan
- 1 lb shrimp of the woods mushrooms or your favorite mushroom
- 3 Tablespoons lard or cooking oil
- 2 large cloves garlic finely chopped
- 1 large jalapeno or another hot chili of your choice
- 1 small yellow onion
- 8 oz peeled seeded tomato, chopped (or 1 15 oz can)
- ½ teaspoon fresh ground cumin
For serving (mix and match your favorites)
- Corn tortillas
- Salsas of your choice
- Crumbled queso fresco or another cheese
- Fresh chopped cilantro
- Lime wedges
- Cut the mushrooms into 1 inch, bite sized pieces. Sweat the mushrooms in a large skillet in 2 Tablespoons of the oil for 10-15 minutes on medium-high heat until browned, then push the mushrooms to the side of the pan, add the additional tablespoon of oil, and cook the garlic until golden.
- Add the onion and jalapeno, salt and cumin, stir, and cook a few minutes more until the onion is translucent.
- Add the tomato and any reserved juice and cook until the pan is nearly dry, then toss in the cilantro, double check the seasoning for salt, cumin, and spiciness until it tastes good to you, and serve. While you cook the mushrooms, prepare the tortillas.
- Heat the corn tortillas directly over a gas burner to char them and soften them a bit, holding finished tortillas wrapped in foil or a thick towel in a warm oven until they’re needed.