1lbshrimp of the woods mushrooms or your favorite mushroom
3Tablespoonslard or cooking oil
2large cloves garlicfinely chopped
1large jalapenoor another hot chili of your choice
1small yellow onion
8ozpeeledseeded tomato, chopped (or 1 15 oz can)
½teaspoonfresh 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
Instructions
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.
Corn 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.
Notes
Variations
Lots of different mushrooms are good here, but since there simmered with flavorful ingredients it's the perfect place to use mushrooms that have a great texture, but are light on flavor. It makes for a great lobster mushroom or shrimp of the woods recipe.