Mushroom Tacos

It's always exciting to see fellow food bloggers publish cookbooks. It's even more thrilling and inspiring when the you sit down with the cookbook, flip through the pages, and realize it is truly a work of art. This was most definitely the case when I curled up with 101 Cookbooks blogger Heidi Swanson's latest book, Super Natural Every Day. With each line you feel like you're in Heidi's kitchen, cooking right next to her. She draws you in with her simple, approachable, nourishing recipes and keeps you coming back for more with the enticing flavors they offer. It's no wonder her book is currently in the top 100 on Amazon (!) and number one in natural foods, vegetarian, and healthy cookbooks. Go bloggers!

Recipe Rundown
Taste: Savory, spicy, earthy. 
Texture: The mushrooms have a fulfilling meatiness yet are tender and moist.      
Ease: This entire meal can be thrown together in less than 15 minutes.
Appearance: Anything sprinkled with cheese is bound to look mouth-watering.
Pros: Super fast, healthy, and perfect for a meatless meal. 
Cons: None.
Would I make this again? I already have. I made the mushrooms again and threw them in some quesadillas. Heidi suggests using the mushrooms as a filling for crepes which I might try next!

Mushroom Tacos
Serves 4
From Super Natural Every Day by Heidi Swanson

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 white onion, diced
• 1 small serrano chile, minced
• 2 cloves garlic, minced
• fine sea salt
• 12 ounces wild mushrooms or chanterelles, sliced
• 1 1/2 teaspoons dried oregano, preferably Mexican oregano
• 8 tortillas (I used whole wheat flour, you could use corn)
• 1/2 cup freshly grated Parmesan cheese or authentic Cotija cheese

Heat the olive oil and butter in a large skillet over medium-high heat. Once heated, add the onion, chile, garlic, and 1/4 teaspoon sea salt. Saute until the onions are translucent, a few minutes. Increase the heat to high, stir in the mushrooms and cook for about 5 minutes, until the mushrooms and deeply caramelized, stirring only once or twice.

Remove the pan from heat and add oregano and more salt if needed. Spoon mushroom mixture over warmed tortillas and sprinkle with parmesan.