Archive for August, 2011

Mushroom and Chorizo Tacos from We Are Not Martha

Another delicious post from the ladies of We Are Not Martha.  We understand they were celebrating a birthday this week so I would recommend popping by to see how they celebrated.

Another note: Your friendly Mushroom Channel editor tried this recipe with scrambled eggs incorporated this weekend and it was a hit- consider breakfast tacos!

While I could, of course, happily add mushrooms to most any dish you could imagine (except maybe ice cream… But maybe? Mushroom ice cream? Why not? I’m game), I’m fully aware that they’re consistently ignored in some major food groups. I consider Mexican food a major food group of mine and have recently realized that I rarely ever incorporate mushrooms into Mexican cuisine. Perhaps I’ll add them in a veggie quesadilla, but otherwise, I’m always leaving them out. How rude. So, I’m making a concerted effort to change that. Call it a movement, if you will.

I was inspired by Rick Bayless and his recipe for chorizo, mushroom, and potato tacos. The idea of mushrooms in tacos is basically a dream come true, especially when you mix them up with lots of spicy flavor-packed chorizo. You’ll never want a “typical” taco again. The other awesome thing about these tacos is that they’re super quick and easy. Just a tad bit of chopping, throwing everything in a pan, and serving it on a tortilla. And adding lots of delicious toppings, too, obviously. The addition of potatoes make it almost like a Mexican hash. With mushrooms. In a tortilla. Heaven has been found.


  • 12 oz. Mexican chorizo, casings removed and crumbled
  • 1/2 C onion, chopped
  • 6 oz. shiitake mushrooms, stemmed and sliced
  • 1 medium potato, cut into small cubes
  • 1 habanero pepper, finely chopped
  • 1/2 t cumin
  • Whole wheat tortillas, lightly toasted
  • 1/4 C cilantro, finely chopped (for topping)
  • 2 oz. cotija cheese (for topping)
  • 1 avocado, diced (for topping)


Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Triple Mushroom Strata from Hey What’s for Dinner Mom

The team had the pleasure of sitting in on Mushroom Channel contributor Laura Sampson’s panel at BlogHer last week,   Our Food Future: Kids, Cooking, and Health. I can’t tell you how proud we were to have her voice included as a strong POV on insisting families have access to whole foods while encouraging persistence for parents frustrated by picky eaters. We’re all in this together.

I happen to think a Strata is a perfect summertime food, assemble in the cool of the evening, refrigerate and then bake in the morning before it gets hot. A perfect solution to summer heat woes and the hot kitchen. If you enjoy breakfast parties this is the ultimate in easy entertaining, make ahead then relax before your guests arrive. Three different mushrooms give this super delicious dish a deep and earthy flavor everyone will enjoy.

Triple Mushroom and Cheese Strata*

*needs to refrigerate over night

  • 2 TBSP butter
  • 2 portabella mushrooms-cleaned
  • 1/2 pound of shitake mushrooms-cleaned
  • 1/2 pound white button mushrooms-cleaned
  • loaf of french bread
  • soft butter amount will vary as to your particular buttering style I went light
  • 1 cup shredded sharp cheese
  • 6 eggs
  • 1 1/2 cups milk or half n half
  1. Melt the butter in a large skillet over medium heat
  2. Remove the stems from all the mushrooms and slice into strips
  3. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minutes
  4. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes
  5. Trim all the crust off the loaf of bread
  6. cut in slices and butter each slice before cubing
  7. Place a layer of cubes in a 3 quart oven-safe pan
  8. Cover with 1/2 the cheese
  9. Sprinkle on half the cooked mushrooms
  10. Repeat layers
  11. Mix the eggs and milk together
  12. Pour over other ingredients
  13. Cover and refrigerate over night
  14. Bake for 35-45 minutes in a 350 degree oven