Mushrooms are the perfect thing to fight off bugs with their ability to strengthen and bolster the immune system but at Wahaca we love them for their sheer deliciousness and their ability to take on the flavours of different chillies. Mexico is mega-biodiverse so its range of chillies, with all their deep, complex flavours, is the best, not to mention all the wild herbs that add so much sparkle to street food. In the restaurants we use an ancho marinade for our tacos but at home you can try any type of dried chilli to add to the mix. Happy cooking!
2 tbsp olive oil
750g mixed mushrooms, cut into equal sized chunks or slices
1 red onion, finely chopped
1 fresh chilli, finely chopped, or a dried chilli, crumbled or 1 tsp chipotles en adobo
2-3 cloves garlic, finely chopped or sliced
A few branches of thyme leaves (optional)
A small handful fresh herbs (dill, parsley, coriander, mint and tarragon are all good), roughly chopped
75g feta, crumbled
Corn or flour tortillas
Heat the butter and oil in a frying pan and add the mushroom and thyme, seasoning with salt and pepper. Cook over a high heat until the mushrooms have released their juices and the juice has started to evaporate, about 10-15 minutes. After 10 minutes add half the onions, keeping half back for garnish and cook until translucent. If you are using chillies, add them too. After 5 minutes add the garlic and cook for a few minutes more.
Heat the tortillas in a dry frying pan until soft. Move to your plate and ladle on the mushrooms. Top with a sprinkling of fresh herbs, feta and diced red onion, and a drizzle of any chilli oil you have in the house.
For a creamier taco, you can add 200ml of double cream to the mushrooms when they are cooked and simmer for a few minutes. Season to taste and serve!