We kicked around a bunch of names for this meal…Wild Mushroom Tacos, Hen of the Woods Tacos, Ram’s Head Tacos…but we just thought that Maitake Tacos was the most fun to say, so we went with that. In the end, we wound up with a tasty, vegetarian taco recipe that we plan to make again (especially once we successfully forage for fresh Hen of the Woods). While we used blue cheese (mine) and chevre (my wife’s) for our tacos, but cheeses like shredded gouda or maybe even brie would probably be pretty good here too.
We served our tacos with Broccoli Slaw Salad, but it would also go nicely with a variety of roasted vegetables!
Time: 15 Minutes (Plus a day if using dried mushrooms)
- Maitake/Hen of the Woods Mushrooms. We used dried for this particular recipe, but fresh will be quicker if you have access to it.
- Taco Shells
- Cheese of your choice. We suggest earthy/sweet types. I put Danish Blue on mine, and my wife had goat cheese on hers.
- If using dried mushrooms, place them in a measuring cup, and add in water. Set in the fridge to allow the mushrooms to rehydrate overnight.
- When your mushrooms are rehydrated, and you’re ready to cook, remove the mushrooms from your measuring cup, and slice them. Keep your water, as it can be used for future recipes like Mushroom Chicken and Mushroom Risotto (recipes coming soon).
- Heat some butter in a pan, and when it’s hot, add your mushrooms. Sautee until they begin to soften and caremlize (about 5-6 minutes).
- As your mushrooms cook, prep your other taco ingredients (dice your tomatoes, cut your cheese, and warm your tortilla shells).
- When your mushrooms are done, build your tacos!
- Plate, devour, and enjoy!