I’m a mushroom lover and foraging for them is a new favorite pastime. I recently packed up my wife and daughter and traveled from Fargo, North Dakota to Olympic National Park in Washington for 10 days of tent camping, hiking, and foraging.
Oyster mushrooms were easy to find and easy to identify, growing on trees and logs right along many of the hiking trails. The most abundant spot was in the Hoh Rain Forest near Forks, Washington. Within minutes, we had filled a quart-size bag to take home.
This recipe is perfect for your next Taco Tuesday. It has traditional taco ingredients, but also lets the mushrooms shine, turning them crispy and meaty. When our daughter tasted them, she swore it was chicken. Just a note – you want to fry them longer than you think – for about 6 or 7 minutes.
For the Chipotle Mayo, you’ll see I used a little Taco Bell Chipotle Sauce instead of opening up an entire can of Chipotle peppers. That’s because I don’t like opening an entire can of peppers if I only need a little bit, and then see the remaining peppers go unused and moldy in the back of the fridge. I’ve tried freezing what’s left in the can. But then I just find the tiny bag of peppers 2 years later, hidden under a package of deer shanks.
Read the written version of this recipe as prepared by Jeff Benda.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.