I consider myself lucky to work with a creative bunch of ladies who design and market silver charms and findings. We love what we do and we love any excuse to celebrate life.
Today is Cinco De Mayo and we’re celebrating with an office potluck on our lunch hour. Everyone brings in their favorite festive Mexican-inspired dish for all to share. We have so many talented cooks in our midst everything is sure to be delicious. The best part about these office potlucks, besides spending time with each other, are the yummy left-overs available in the office fridge for all to share throughout the week. Yum!
I’m making a dish from one of my favorite local chefs, Heidi Swanson. Her blog 101 Cookbooks is great resource for healthy and tasty foods. I’m not a vegetarian but her food is so yummy I never miss the meat. Here’s the recipe for 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 corn tortillas
* 1/2 cup 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 cheese and oregano.
So simple, so yummy, not to mention full of vitamins and minerals!
