This recipe brings out the rich, earthy flavor of dried porcini mushrooms and pairs them with warm spices and fresh toppings for a unique and delicious taco experience.
Ingredients for 2-3 people:
For the Porcini Filling:
30g dried porcini mushrooms
1 cup hot water (for soaking)
1 tbsp olive oil (Pamako works great!)
½ small onion, finely chopped
1 garlic clove, minced
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp chili flakes (optional)
½ tsp salt (adjust to taste)
Black pepper, to taste
½ tbsp soy sauce or tamari
½ tbsp fresh lime juice
For Serving:
7-8 small corn tortillas
½ avocado, sliced
½ cup shredded cabbage (red or green)
¼ cup fresh cilantro, chopped
¼ cup crumbled feta or queso fresco (optional)
½ cup cherry tomatoes, diced
Lime wedges for serving
Instructions
Rehydrate the Porcini:
Place the dried porcini in a bowl and cover with 1 cup of hot water. Let them soak for 15–20 minutes until soft.
Drain and squeeze out excess water, but reserve the soaking liquid.
Chop the softened porcini into small pieces.
Cook the Filling:
Heat olive oil in a pan over medium heat.
Add the chopped onion and cook until soft, about 3 minutes.
Stir in the garlic, smoked paprika, cumin, chili flakes, salt, and black pepper. Cook for another 30 seconds until fragrant.
Add the chopped porcini and sauté for 3–4 minutes.
Pour in ¼ cup of the reserved porcini soaking liquid, soy sauce, and lime juice. Stir and let it cook until the liquid is mostly evaporated, about 2 minutes.
Assemble the Tacos:
Warm the tortillas in a dry pan or directly over a flame for a slight char.
Fill each tortilla with the porcini mixture.
Top with sliced avocado, shredded cabbage, cherry tomatoes, and crumbled cheese (if using).
Garnish with fresh cilantro and a squeeze of lime.
Serve & Enjoy!
Serve immediately with extra lime wedges and a side of your favorite salsa or hot sauce.
