Author Notes: These spicey, smokey mushrooms are adapted from a 1931 cookbook entitled Metropolitan Cookbook. They work beautifully as tacos, paired with our Spiced Pickled Fall Vegetables, Fresh Corn Salsa and of course, warm tortillas. Add a touch of chipotle mayo and you have yourself an autumn taco feast. Tacos are the ultimate crowd pleasers, a perfect excuse for a communal, casual get-together. They are also vegetarian, gluten-free and can even be made dairy free by replacing the dot of butter with olive oil. —St-Amand Cassidy
pounds mixed seasonal mushrooms
tablespoons olive oil
tablespoons chipotle hot sauce
cups vegetable broth, white wine or water
- Carefully wash and stem mushrooms. Remove the peeling if it seems tough.
- Heat one tablespoon of oil in large pan over high heat.
- Add one quarter of the mushrooms and cook for one minute, or until mushrooms are golden.
- Reduce heat to low and cook for a few minutes, adding a few teaspoons of liquid to keep mushrooms from drying out.
- When liquid is absorbed and mushrooms are tender, add two tablespoons of chipotle hot sauce and a tablespoon of butter and cook for an additional minute.
- Set aside in large bowl and repeat with the remaining mushrooms. Season with salt and pepper.
- Serve with warm tortillas, pickle vegetables, corn salsa, chipotle mayo and/or other garnishes of your choice.