This recipe was inspired by the chanterelle foraging season here in San Francisco Bay area and is a celebration of the first mushroom I truly fell in love with. I must confess that during my 6 years of vegetarianism, I grew a mild aversion towards mushrooms and their overplayed appearance as a meat replacement. But! I’ve sought out ways and places that have resurrected my appreciation for this fungus.
These chanterelle tacos are packed full of flavor; they’re spicy, sweet, and hearty. And, this recipe is seriously easy to make, a great dish to whip up during the week or when having friends over.
1-2 jalapeño (leave seeds in for hotter flavor)
3/4 cup tightly packed basil leaves
1 cup onion (about 1 small onion)
3 garlic cloves
2 sweet red peppers
1 1/2 limes juiced
Sea salt (to taste)
1/2 lb of chanterelle mushrooms
1-2 tbsp oil (coconut, ghee, etc.)
1 1/2 cup refried black beans (homemade or canned)
8 (organic) corn tortillas
Prep time: 20 minutes | Cook time: 10 minutes | Makes: 8 tacos
I made my beans from scratch, using 1 cup dried black beans (soaked for 6 hours); cooked them with 2 cups of broth, 1” kombu, and sea salt on the stove top for an hour. Once they were done, I mashed them with a potato masher, adding some cumin, sea salt, and a bit of olive oil. Feel free to increase the liquid amount for a more moist batch (by 1/2 - 1 cup). You can also add some liquid after their cooked. Mix thoroughly.
If you don’t have time to cook your own, use a can of (organic BPA free) refried beans! Heat them in a sauce pan on low. Occasionally stir.
2. Prep veggies & make salsa
Mince garlic; dice jalapeños, peppers, onions; stack basil leaves, roll up into a straw shape and slice into thin ribbons; cut mango into 1/4” cubes. Mix ingredients in a bowl with a few pinches of sea salt and lime juice. Taste, make any adjustments desired. Set to the side.
You may also use a food processor, but the salsa will excrete more liquid than the method above. It’s just as good, just juicier.
3. Prep & cook Chanterelles
Wipe the mushrooms gently with a slightly damp towel, removing any dirt. Then, start pulling the mushrooms apart into strands (just like mozzarella cheese!), maybe 3-5 strands per ‘shroom.
Use a cast iron or stainless steel skillet to cook the mushrooms. Place 1 tbsp of oil in pan, bring to a low-medium heat; add the mushrooms. You may need to add a bit of oil a few minutes after adding the mushrooms since they will absorb most of it. Add a pinch of sea salt. Sauté for about 4-5 minutes until tender.
4. Heat tortillas
While the mushrooms are cooking, heat a skillet with a little oil. Add one tortilla in at a time, flipping it after 60 seconds or so until it becomes soft. Stack on a plate to the side (cover with a kitchen towel) or place in the oven to stay warm.
Spread a layer of the beans on each tortilla, followed by chanterelle, and mango salsa. Garnish with limes, cilantro, or extra basil.
These tacos have 15 grams of protein per 4 tacos, are high in vitamin A, vitamin B complex (especially B1, B6, B9, B12), vitamin C, vitamin D, as well as minerals and antioxidants.
Chanterelle Mushroom - High in the vitamin B complex, iron, vitamin D, potassium, and zinc. The B-vitamin family, in general, supports healthy skin, hair, eyes, liver, nervous system, immune system, red blood cells, among other b-specific functions. B6 is particularly important for serotonin, dopamine, norepinephrine synthesis and aids in B12 absorption. B12 supports healthy nerves, nerve function, energy, and mental clarity.
Jalapeño - Are high in vitamin C, have some vitamin A, B6, E, and potassium. Jalapeño’s biggest punch comes from its capsaicin content (the spiciness of the pepper) which is anti-inflammatory and thought to have a pain relieving component for those with arthritis and psoriasis. They also increase stomach acid production (HCL) which helps kill off bad bacteria which could otherwise populate further down in the digestion tract.
Mango - A great source for vitamin A, B complex, vitamin E, K, and a ton of vitamin C, potassium, zinc, copper, selenium, iron, manganese, magnesium, and has some protein content (about 2.5 g per mango).
Basil - Has vitamin A, K, manganese, vitamin C, calcium, magnesium, and a few antioxidants in the flavonoid family. Basil is antibacterial and anti-inflammatory; in India it’s used to treat an assortment of ailments including respiratory congestion, fever, kidney overall function, and headaches.