Wild Mushroom Tacos

Wild Mushroom Tacos

For the Mushrooms:

3 tablespoons vegetable oil

½ pound oyster mushrooms, trimmed and roughly chopped

½ pound cremini mushrooms, trimmed and roughly chopped

½ cup white onions, small diced

2 garlic cloves, minced

1 Fresno chili, minced

½ teaspoon Mexican oregano

kosher salt and freshly ground black pepper, to taste

Heat the oil in a large pan. Add the mushrooms and cook for 5-7 minutes over medium heat until they begin to release their liquid. Add the onion, chili and garlic and continue cooking until soft and fragrant. Add the oregano and season to taste with salt and pepper.

Salsa Verde:

1½ pounds tomatillos, peeled and rinsed

1½ cups water

½ cup white onion, small diced

3 garlic cloves, minced

1 small jalapeno, seeded, minced

2 scallions, sliced into thin rounds

½ cup cilantro, chopped

1 tablespoon fresh oregano, chopped

¾ teaspoon cumin seeds

kosher salt, to taste

Combine all ingredients in a pot, bring to a boil. Add a pinch of salt and simmer for 20 minutes. Allow to cool slightly. Mash the mixture with a whisk or use an immersion blender to puree until combine but chunky. Taste for seasoning and adjust if desired.

Refried Beans:

2 tablespoons vegetable oil

½ cup white onions, small diced

1 garlic clove, minced

1 teaspoon kosher salt

1 15.5 oz. can black beans, do not drain

Heat the oil in a pot. Cook the onion and garlic with the salt. When soft, add the beans and continue cooking over medium heat, mashing the mixture as you cook. Cook for 5-8 minutes in total. If the mixture becomes too dry, you can add water 1 tablespoon at a time. Taste for seasoning and adjust if needed.

For the Taco:

your favorite corn tortillas

prepared mushrooms

prepared salsa verde

prepared black beans

½ cup crumbled Queso Fresco

Pomegranate seeds, if available