We started off with a Chanterelle Carbonara, then these Chanterelle and Corn Tacos, and finished up with Chanterelle Burgers. All three recipes were delicious, and perhaps I’ll share the other two with you later, but for now, let’s focus on these tacos. I had been toying with the idea of a summery, mushroom and corn vegetarian taco for a while, so it was the perfect thing to try when we found ourselves with a surplus of mushrooms. The mushroom filling is as savory and satisfying as any meat-based taco, and the creamy and slightly spicy chile sauce is a little bit addictive. The tacos don’t need much more than that, but I added some sliced avocado and a bit of crumbled cotija cheese to finish them off. A worthy use of our chanterelles, for sure.
Chanterelle and Corn Tacos with Chile Crema
Serves 2 as a main, 4 as an appetizer.
- 1/4 c. sour cream
- 2 TBS heavy cream
- juice from 1/2 lime
- 1/4 tsp coarse sea salt
- 1/2 tsp chili powder
- 1/8 tsp smoked paprika
- 2 TBS butter
- 3 c. chanterelles torn into large pieces
- 1 ear raw corn, corn kernels cut from the cob
- 1/2 small jalapeno, seeded and minced
- 1 TBS minced fresh thyme leaves
- salt and pepper, to taste
- 1 avocado, halved, pitted and sliced
- 4 small tortillas
- 2 oz. crumbled cotija
- In a small bowl, stir together the sour cream, heavy cream, lime juice, sea salt, chili powder, and smoked paprika until smooth. Taste, and adjust flavorings to your taste. Set aside.
- In a large frying pan, melt the butter over medium heat. Add the chanterelles and cook until soft and deeply colored, about 8 minutes. Add the corn, jalapeno and thyme to the pan, and cook, stirring occasionally, until the corn and jalapeno have softened slightly, about 5 minutes. Remove from heat and season to taste with salt and pepper.
- To serve, line each tortilla with a few slices of avocado. Top with 1/4 of the mushroom and corn mixture, then drizzle some chile crema over the top. Sprinkle with the crumbled cotija, and serve immediately.
Dining and Cooking