Yield: 2 Servings
Time: 90 Minutes
Smallhold blue oyster mushrooms, 8 oz
Tortillas de harina (flour tortillas)
¼ cup dry red wine (cabernet sauvignon)
1 medium to large white onion
3-4 garlic cloves
¼ cup and1 tbsp of high heat cooking oil, safflower
1 medium to large orange
1 tbsp and 1 tsp of soy sauce
½ tsp of Worcestershire sauce
1 tsp tomato paste
Salt to taste
Cast iron pan
Round cast iron press (or another pan)
Blender or food processor
Step 01 - Preheat your oven to 200 degrees. Then get back to the stovetop and start by bringing your pan (preferably a cast iron) up to heat, and then adjust to medium-high heat. If mushrooms are too big or too thick, cut them in half to about ½ to ¼ of an inch, long ways. Place mushrooms on the pan, without oil, and immediately squish with a round press or another pan for about 30 seconds to a minute, once you see the mushrooms expel water they’re done. You’re looking for a nice golden sear, and a flat surface––removing as much liquid as possible. Flip the mushrooms and do the same for both sides
Step 02 - Once your mushrooms are ready, and the oven is preheated, lay them flat on your sheet pan and pop them in the oven at 200 degrees for an hour to dehydrate.
Step 03 - While your mushrooms are dehydrating, start building its marinade. Start by charring a quarter of the white onion, and three to four cloves of garlic. Once they have a nice charr, pop them into your food processor, set it aside. This gives it a nice touch of smoke. In a small to medium mixing bowl, throw in your red wine, soy sauce, worcestershire sauce, orange juice, lime juice, tomato paste and mix. In a separate pan, bring it to a medium heat and coat with one tbsp of oil, then throw in your pureed onion and garlic. Cook until translucent, which will happen very quickly, careful to not burn, and then toss into your marinade mixture while hot. Mix and let it sit until mushrooms are finished dehydrating.
Step 04 - Once the mushrooms are ready, let the mushrooms marinate in the mixture for about five minutes. Then bring your pan up to heat to a medium-high heat and adjust to a medium flame once it’s too hot. Set in your marinated mushrooms in the pan until seared and rich in color on both sides, here’s when you salt your blue oysters (each side).
Step 05 - Once the mushrooms have finished cooking, give them a rough chop, place them in a separate bowl, with option to coat them using a tbsp of the marinade, then set them aside.
Step 06 - On a separate pan or comal, heat up your taco-sized tortillas de harina. You can definitely opt for tortilla de maiz here if that’s your preference.
Step 07 - Build your taco with a base of whole pinto beans, and top with salsa of your choice, chopped white onion and cilantro. Salud!
By: Andrea Aliseda