Multiple varieties of mushrooms (try cremini, oyster, and shiitake) make for an even more exciting combination of textures, but even plain old portobellos become something special with the addition of chile, herbs, and a touch of butter.
fresh serrano or jalapeño chiles, finely chopped (including seeds)
medium cloves garlic , finely chopped
fresh mushrooms, stems trimmed, cut into 1-inch pieces
finely chopped fresh epazote leaves, or ¼ cup chopped cilantro
corn tortillas, warmed
crumbled queso fresco
pickled jalapeno slices
Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chiles, and garlic and cook, stirring frequently, until the onions are translucent, about 2 minutes.
Add the mushrooms, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 minutes more, then stir in the butter and epazote until the butter has melted. Season to taste with salt.
Serve in warm tortillas with crumbled queso fresco, pickled jalapenos, and salsa.
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