Maitake mushrooms, also known as Hen of the Woods, are one of my favorite culinary delights to play with at home. Truth be told, my husband does not like mushrooms so when I make them, whatever is on the plate is all for me.
Remember the tinga tacos I posted this year? Well, here is another, slightly easier but just as tasty taco recipe. And it is simple, it is kind of not really a recipe. I think I should just call it an inspiration! I like to top my tacos with all kinds of things. Today it’s smashed avocado, tomatoes, scallions, cilantro, lime juice and sour cream.
Makes 3 to 4 tacos
1 big maitake mushroom (or a few littler ones)
2 teaspoons DIY taco seasoning (or your favorite taco seasoning)
Fresh lime juice
Cashew sour cream (add lemon juice or vinegar to plain cashew cream)
Place the maitakes to a big nonstick skillet, cast iron if you have one. Sprinkle the top with 1 teaspoon taco seasoning. Turn the heat to medium. Place another heavy skillet or pot on top of maitakes to press it down. Put something in the pot to keep it steady and even.
The maitakes will start to cook down, release their juices and flatten out. Listen for the sizzle and check them in a few minutes. At some point, the bottoms will be blackened. Use tongs to flip them over, season, and then char the other side.
Simply slice them up and build your taco!