Mushrooms should be the vegetable of the year - they are incredibly nutritious, well known for their powerful immune boosting, anti-viral, anticancer properties. Even more impressive, a mushroom connoisseur, Paul Stamets explains the 'notion that mushrooms bridge human and environmental immune systems is grounded in solid biology.'
There are around 1.6 million varietals of fungi, Stamets explains how mushrooms are not only amazingly beneficial for human health but also could be key in healing our planet: 'Mushroom-producing fungi, he believes, can serve as game changes in fields as disparate as medicine, forestry, pesticides and pollution control. He has spent the past quarter-century preaching that gospel to anyone who will listen.'
I don't know about you, but I'm pretty pumped about finding more ways to incorporate mushrooms into my diet/recipes! Plus, if cooked properly, they are incredibly delicious.
In this recipe, I'm using maitake mushrooms - they taste like smooth, indulgent slabs of butter...without the guilt of literally eating slabs of butter! ha Don't be intimidated by Maitake (aka Hen of the Woods) mushrooms even though they look a little strange - gently clean with a damp paper towel, chop woody bottoms off and then slice and dice as you see fit, sauté in ghee or olive oil and you'll be in certain heaven.
Maitake Mushroom Tacos
8 (organic/non-gmo) corn tortillas
1 tablespoon olive oil
4 cups chopped maitake mushrooms (can sub wild mushroom of your choice)
6 cups chopped cremini mushrooms
2 small shallots, thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon mustard powder
1 teaspoon dried oregano
sea salt to taste
6 sprigs fresh thyme
1/2 cup farmers cheese (can sub feta)
3 cups fresh arugula
1. To start, turn your oven on warm.
2. Over a stove-top flame, toast your tortillas one at a time, suspending them above the flame with a pair of tongs - so you don’t burn yourself. (If you do not have a gas stove, you can warm the tortillas in a dry skillet, one at a time, then follow remaining instructions) Warm and slightly char tortillas then wrap in a damp kitchen towel and keep warm in your oven at the lowest temperature.
3. In a large skillet over medium-high heat, add olive oil. Once the pan is hot, add chopped mushrooms (maitake & cremini) and shallots in a single layer. Let cook about 30 seconds before stirring. Stir gently and let the mushrooms and shallots brown and cook down for about 5 minutes (if your pan is too small, you can do this in shifts).
4. Next, add spice to mushroom mix: chili powder, mustard, oregano, salt and thyme. Stir to combine.
5. In a separate skillet, spray with non-stick olive oil spray and crack eggs into the pan over medium heat. Cook ‘sunny side up’ about 1 1/2 minutes so the whites are cooked and yolk is still runny.
6. Time to serve! Spoon mushroom mixture onto tacos, top with one egg per taco, then farmers cheese and fresh arugula.