Chanterelle Tacos


Meaty chanterelles take center stage in these quick vegetarian tacos. The serrano chile packs a punch; use a milder pepper, like jalapeno, for less heat.


  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • ½ white onion, finely chopped

  • 1 small serrano chile, finely chopped

  • 2 cloves garlic, finely chopped

  • Fine-grain sea salt

  • 12 ounces chanterelles or mixed wild mushrooms, thinly sliced

  • 1 ½ teaspoons dried Mexican oregano

  • 8 corn tortillas

  • ½ cup freshly grated Parmesan


  1. Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes. 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.

  2. 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.) Divide mushroom mixture among tortillas and sprinkle with Parmesan.

Cook's Notes

This recipe is adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Related Articles