OCTOBER 2018 • NEBRASKAland 29
PHOTOS
BY
RYAN
SPARKS
Foraged Oyster Mushroom Tacos
Oyster mushrooms grow wild in Nebraska. You can also
buy them from a grocery store, but the wild variety has a
much fuller flavor. Oyster mushrooms grow in clusters on
living and dead trees, stumps, logs and buried roots. They
can be found in great quantity September through October.
Yield: 2-4
•
4 tablespoons olive oil
•
1 tablespoon smoked paprika
•
1 teaspoon ground coriander
•
½ teaspoon ground cumin
•
Pinch of red pepper flakes
•
Salt and pepper
•
1 cup thinly sliced yellow onion
•
1 large poblano chile, thinly sliced
•
1 clove garlic, minced
•
6 ounces oyster mushrooms, thinly sliced
•
2 teaspoons freshly squeezed lime juice
•
8 soft corn tortillas
•
½ cup chopped fresh cilantro, for garnish
•
1 thinly sliced avocado
Heat the olive oil in a large skillet over medium heat. Add
the onion and poblano, and sauté until the onion is tender
and a bit golden, about 15 minutes. Add the garlic and spices
and sauté for another minute. Stir in the mushrooms, then
season with salt and pepper. Cook until the mushrooms are
tender and crispy (5 to 8 minutes). Remove from the heat
and stir in the lime juice. Taste and adjust
the seasonings as desired.
In a small skillet, heat corn tortillas
until fragrant and pliable. To assemble,
layer the onion, pobla no and mushroom
mixture in each tortilla. Garnish with
thinly sliced avocado and cilantro.
– Abigael Birrell
PHOTO
BY
JENNY
NGUYEN-WHEATLEY
