(Adapted from Super Natural Every Day.)
1.5 tablespoons olive oil
1.5 tablespoons unsalted butter
1/2 white onion, diced
1 small serrano chile, minced, seeds left in
2 cloves garlic, minced
1/2 tsp sea salt
16 or more ounces mixed mushrooms, sliced (see note)
1.5 teaspoons dried Mexican oregano
tortillas (we usually use flour)
crumbled Cotija cheese, to taste
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion, chile, garlic, and salt. Saute until the onions are translucent, a few minutes.
Increase the heat to high, add the mushrooms, and cook until the mushrooms are browned, stirring occasionally but not too often.
Remove the pan from the heat and add the oregano. Spoon mushroom mixture over warmed tortillas and top with Cotija.
This became an instant favorite and go-to weeknight meal at our place.
We’ve tried lots of different mushroom combos. Jenn favors a mix of white button, bunapi (“white beech”), and whatever else looks good.
The original recipe called for 12 oz. of mushrooms, but this always left the two of us hungry. Could be ok with a side dish.
Keeping the seeds in the serrano leads to mushrooms that are slightly too hot on their own, but perfect with the tortillas and cheese.