Maitake Mushroom Taco

Let’s make it.

1. 1

   Make the herb dressing.

   In a large mixing bowl, stir together the finely chopped cilantro, lemon juice, 3 tablespoons olive oil, chili flakes and a pinch of salt. Taste and adjust the lemon or salt to your liking. This is the salsa verde used to dress the cooked mushrooms.

2. 2

   Prepare the mushrooms.

   Trim away any tough base and gently separate the maitake into flat clusters about 2–3 inches across. Brush away any grit and pat the mushrooms dry. Keep the clusters small enough to sit flat in the skillet.

3. 3

   Sear in a single layer.

   Heat the tablespoon of olive oil in a large cast-iron or heavy skillet over medium-high heat. Add mushrooms in one uncrowded layer, working in batches if needed. Leave them undisturbed for about 3–4 minutes, until browned underneath. Turn with tongs, season with salt and pepper, and cook for another 3–4 minutes, until tender with crisp edges. Adjust the heat if they begin to scorch and add a little oil between batches if the pan is dry.

4. 4

   Warm, dress and serve.

   Warm the tortillas in a dry skillet for about 20–30 seconds per side over medium-high heat. Toss the hot mushrooms with the cilantro salsa verde, then divide among the tortillas. Tear larger clusters into smaller pieces for 4-inch tacos. Spoon any remaining herb dressing over the top and serve immediately.