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Spring Tacos with Mushrooms

A great source of beauty-boosting Seleniun, Zinc, Niacin.

Mushrooms in Spring? It’s not a month that most of us connect to mushrooms, but with St George’s day just behind us, my thoughts turn inevitably to St George’s mushrooms. May is the traditional start of the British season of these creamy, chunky wild mushrooms, which runs until the end of May. They are easy to spot, often sprouting out of the ground in rings, and can be found in all sorts of habitats from woodland to pasture.

To celebrate the launch of Thomasina Miers new book, Mexican Food Made Simple (Hodder & Stoughton, £20) and the start of the St George’s mushroom season (the most British of wild mushrooms) we’ve taken a break from the beauty boosting recipes Thomasina writes especially for OSKIA and picked this delicious, super skin friendly recipe ‘Spring Tacos with Mushrooms’, from the unending list mouth-watering recipes from her book.

Not many people know that the humble but glorious mushroom is one of the best sources of the beauty nutritients Selenium, Vitamin Bs including Niacin and riboflavin, Zinc and Vitamin D.

 

"The Mexicans love wild mushrooms. In the spring, morels and St. George’s mushrooms come out in Britain among other varieties. If you can get wild mushrooms, add some sliced to normal field mushrooms or include a little dried porcini for a real treat. This filling is also really delicious in quesadillas."    Thomasina Miers

Cooking time: 15–20 minutes

25g butter
2 tablespoons olive oil
750g St George's, Morell or mixed mushrooms, sliced
Sea salt and black pepper
1 tablespoon truffle oil (optional)
2 shallots, finely chopped
2 cloves of garlic, finely chopped a small handful tarragon, chopped

To serve
A small handful of parsley, roughly chopped
Grated Pecorino cheese
Addictive sweet chipotle paste

1. Heat half the butter and olive oil in a frying pan and add the mushrooms, seasoning with salt and pepper.

2. 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.

3. 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 on page 26 and a dollop of crème fraîche.

Thomasina Miers, Mexican Food Made Easy, published by Hodder & Stoughton, £20

Photo: Tara Fisher