Mexican recipes are definitely having a moment, and this easy taco recipe with garlic mushrooms and melted cheese couldn't be simpler. Meat-free thanks to the mushrooms but with plenty of flavour, it's the perfect dish for when the weather starts getting warmer.
25g (¾oz) butter
2tbsp olive oil
750g (1½lb) mixed mushrooms, sliced
Sea salt and black pepper
1tbsp truffle oil (optional)
2 shallots, finely chopped
2 cloves of garlic, finely chopped
Small handful tarragon, chopped
4 soft tacos
Small handful of parsley, roughly chopped
Grated pecorino cheese
Addictive sweet chipotle paste
Chilli or fresh tomato salsa
- Heat half the butter and olive oil in a frying pan and add the mushrooms, seasoning with salt and pepper.
- Cook over a high heat until the mushrooms have released their juices and the juice has started to evaporate, about 10 minutes. Add the rest of the butter and the oil (including the truffle oil if you are using it), the shallots and garlic and cook until soft. Sprinkle with the tarragon and check the seasoning.
- Spoon the mushrooms into a heated earthenware dish that will look fun on the table and sprinkle over the parsley and cheese. This is incredibly delicious with my sweet chipotle sauce, but also yummy with the fresh tomato salsa and a dollop of crème fraîche.
For a creamier taco, add 200ml crème fraîche to the mushrooms when they are cooked and simmer for a few minutes.