When I found these beautiful chanterelle mushrooms at the store, I felt like I'd struck gold. Autumny, earthy, mushroomy gold. I stood there in the store aisle, clicking around on my phone, in search of a recipe to use them in. I bought alot of them and so I needed a recipe that would use them in bulk. Here's the one I decided to use.
It should go without saying that in order to enjoy this recipe, you need to be a mushroom-lover. Or at least a mushroom-liker. If you and yours are the types who are squeamish about fungi, then this is not the recipe for you. My husband is a mushroom-hater, in spite of all my efforts to bring him around to my way of thinking. But he was out of town and so I could indulge without him pulling faces and asking me what he was going to eat for dinner. As if he doesn't know where we keep the peanut butter and jelly.
These are seasoned with onion, garlic, serrano pepper and fresh oregano. My end result was more like a wrap or a burrito, instead of the taco described in the original recipe. Mostly that was just because I had whole wheat flour tortillas on hand and didn't feel like running to the store for something else. These were good and perfect for the season, especially the color of the chanterelles.
I ended up with alot of leftovers because I was cooking for just myself. The leftovers were awesome in scrambled eggs and mixed into green salads. I was in chanterelle heaven for days.
Chanterelle Mushroom Wraps
2 tablespoons extra-virgin olive oil or butter, or a mixture of both
1/2 sweet onion, finely chopped
1 small serrano chile, finely chopped
2 cloves garlic, minced
Salt and pepper
12 ounces chanterelles or mixed wild mushrooms, roughly chopped
1 1/2 teaspoons oregano (I used fresh, the original recipe called from dried Mexican oregano)
8 corn or flour tortillas
1/2 cup freshly grated Parmesan
Heat oil and/or butter in a large skillet over medium-high heat. Saute onion, chile, and garlic until onions are translucent, 2 to 4 minutes. Season to taste with salt and pepper. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes. Remove from heat and sprinkle with oregano. Adjust salt if necessary.
For a little something extra special, you can toast tortillas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. You can also char them in the broiler. I skipped that step. Divide mushroom mixture among tortillas and sprinkle with Parmesan.