Maitake Tacos with Porcini Mushroom Broth
Maitake Tacos with Porcini Mushroom Broth
Birria is an exceptional Mexican dish, the meaning itself defining it’s own exquisite savory flavor, steeped in culture and tradition. It is often made with goat or beef that has been cooked for 8 hours, and served with a consommé topped with raw onions and cilantro. I urge you to go enjoy my favorite in town at Papi Chulos (611 NW 13th Ave, Portland, Oregon), where they make a taco version. This recipe is inspired by their wonderful dish, but is my farmers market focused, vegetarian spin on it.
Mushroom Broth
Ingredients
1 tablespoon extra virgin olive oil
1 medium shallot, diced
1 tablespoon balsamic vinegar
3 cups mushroom stock
salt to taste
1 tablespoon chopped cilantro
Tip:
In the video I made a porcini stock from dried mushrooms. I used ½ ounces (roughly ½ cup) cup dried porcini mushroom slices and 3 cups water, soak for 30 minutes until soft. Take the mushrooms out and slice, cook with the taco mushrooms.
Maitake Mushroom Tacos
Ingredients:
½ pound (3 large blooms) Maitake Mushrooms
1 tablespoon butter
4 corn tortillas
3 tablespoons Gin Roasted Pepper Sauce
3 tablespoons oil
6 slices melty cheese (Havarti)
Birria is an exceptional Mexican dish, the meaning itself defining it’s own exquisite savory flavor, steeped in culture and tradition. It is often made with goat or beef that has been cooked for 8 hours, and served with a consommé topped with raw onions and cilantro. I urge you to go enjoy my favorite in town at Papi Chulos (611 NW 13th Ave, Portland, Oregon), where they make a taco version. This recipe is inspired by their wonderful dish, but is my farmers market focused, vegetarian spin on it.
Mushroom Broth
Ingredients
1 tablespoon extra virgin olive oil
1 medium shallot, diced
1 tablespoon balsamic vinegar
3 cups mushroom stock
salt to taste
1 tablespoon chopped cilantro
- Heat a medium saucepan over medium heat. Add oil, once shimmering add shallot.
- Once shallot begins to soften vinegar.
- When vinegar is absorbed, add stock.
- Taste, add salt if needed.
- Top with cilantro.
Tip:
In the video I made a porcini stock from dried mushrooms. I used ½ ounces (roughly ½ cup) cup dried porcini mushroom slices and 3 cups water, soak for 30 minutes until soft. Take the mushrooms out and slice, cook with the taco mushrooms.
Maitake Mushroom Tacos
Ingredients:
½ pound (3 large blooms) Maitake Mushrooms
1 tablespoon butter
4 corn tortillas
3 tablespoons Gin Roasted Pepper Sauce
3 tablespoons oil
6 slices melty cheese (Havarti)
- Break the mushroom into pieces, shredding the stems into strips with a knife.
- In a large non-stick skillet, over medium heat add the butter. Once melted add the mushrooms. Let sit until them release their moisture and begin to brown. Once golden, flip the pieces.
- Using a brush or spatula, paint the tortillas on both sides with Gin Roasted Pepper Sauce.
- Once the mushrooms have released their moisture, put them onto a plate.
- Using the same skillet, add the olive oil.
- While the oil is heating, place cheese on one side of the tortilla, top with mushrooms, and them cheese, fold in half.
- Place the tortilla into the pan and press into the hot oil.
- Flip only when the tortilla is crisp, about 2-3 minutes.
- Once the other sides are crisp, 2-3 minutes, remove from the pan.
- Serve with broth on the side, dip and enjoy.