INGREDIENTS 25g butter
2tbs olive oil
750g mixed mushrooms, sliced
Sea salt and black pepper
1tbs truffle oil (optional)
2 shallots, finely chopped
2 cloves of garlic, finely chopped
Small handful of tarragon, chopped
Heat half the butter and olive oil in a frying pan and add the mushrooms, seasoning with salt and pepper.
Cook over a high heat until the mushrooms have released their juices and the juice has started to evaporate - about 10 minutes.
Add the rest of the butter and the oil (including the truffle oil if you are using it) the shallots and garlic and cook until soft. Sprinkle with the tarragon and check the seasoning.
Spoon the mushrooms into a heated earthenware dish that will look fun on the table and sprinkle over the parsley and cheese. This is incredibly delicious with my sweet chipotle paste but also yummy with the fresh tomato salsa and a dollop of crème fraÎche.
For a creamier taco, add 200ml crème fraÎche to the mushrooms when they are cooked and simmer for a few minutes.
To serve, add a handful of parsley, roughly chopped, and some grated Pecorino cheese.
Recipe from Mexican Food Made Simple by Thomasina Miers, co-owner, Wahaca. Published by Hodder & Stoughton, £20