Spanish Lentil Soup

When Little was born one of the pieces of advice about taking care of my new mama self was to eat nourishing food. And more specifically it was to eat food I personally found nourishing. To trust my body to crave what I needed and then to eat that.

In my mind nourishing food was things like casseroles and stew and this soup.

Spanish Lentil Soup

Funny thing is as a kid growing up in Spain I hated this soup. Hated it. I think it was the in thing to do amongst kids my age. I was just trying to fit in probably. Now the much older version of me loves this comfort food. The flavor is so familiar and the way it looks in the bowl is nostalgic.

This is a staple I think in almost every Spanish home. Much like tortilla it is simple every day food. The ingredients cook up fast and you can go from start to finish in just over a half an hour if you work quickly.

Spanish Lentil Soup

And the house smells so so so good. Like I said these are all comfort smells and flavors for me- the paprika in the chorizo especially.

My toddler true to form refused to eat it. He was trying to stick with the cool kids too and hate on this deliciousness. That is until I made him his own dinner and sat down with my bowlful of lentils. Then he promptly refused his dinner and demanded to eat mine. That was a win I guess? Kinda? I’ll take it. At least he tried it.

Spanish Lentil soup

We ate it for days. Delicious nourishing food.

Spanish Lentil Soup

One year ago today: Roasted Banana Ice Cream with Hard Chocolate Topping and Tiramisu Ice Cream Cake

Spanish Lentil Soup (serves at least 8)
Learned from watching many spaniards make it

2 tablespoons olive oil
1 large onion diced
1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but at $11 for 12 oz I compromised for cheaper ground chorizo)
2-3 russet potatoes peeled and diced
3 carrots peeled and chopped
1 1/2 cup brown or green lentils
Water
Salt to taste

In a large soup pot over medium hit heat sauté the onions in the olive oil till they just start to soften. Add the chorizo. If using ground cook it all the way through breaking up as you go. If using dried cook for 3-4 minutes till it starts to release its oils and smell delicious. Add the potatoes and carrots and sauté for a minute. Cover with water then add the lentils and stir. Bring to a boil then reduce to simmer for 20 minutes or until the lentils, potatoes, and carrots are all soft. Enjoy with big slices of crusty bread.

Spanish Lentil Soup

Warm Lentil and Potato Salad

Dishes like this make me feel smug.

Every so slightly posh. Just a tad on the complicated side (not really but it does use two pots AND a bowl). Incidentally vegan. Chocked full of good for you stuff.

The day I saw it I couldn’t wait to make it.

Warm Lentil and Potato Salad

Except it got bumped on our weekly menu I don’t know how many times. I had all these ingredients on hand for at least ten days before I finally forced myself to make.

Why on earth did I have to force myself to make something I was initially so excited about? Who knows. I am just as baffled as you are. Maybe it was all the dishes I knew it would dirty.

And yes in case you are putting two and two together I had ALL the ingredients on hand for ten days. Including the parsley. Did you know if you wrap things like parsley and cilantro in a paper towel and stash in a zip lock bag in the fridge they might last up to two weeks? A serious life saver for the “I really want to make this no wait I don’t” person that sometimes takes up residence in my house.

Warm Lentil and Potato Salad

It also means I now just keep cilantro on hand since it can hang out in the fridge for some time before taking a trip to funky town. Seriously. Try it. Fresh cilantro on hand at all times is a win.

And I guess parsley too because when I made this Nathan paused from shoveling long enough to request this once a week. Delicious lentils meet buttery potatoes in an ever so slightly tangy dressing.

It made for a perfect light dinner. I can see this gracing the table at a fancy summer picnic too.

And probably our dinner table again in the very new future.

Warm Lentil and Potato Salad

One year ago today: Artisan Bread

Warm Lentil and Potato Salad (serves 4 as mains)
From Smitten Kitchen

1/2 onion
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils
1 small bay leaf
Salt and pepper
1 pound yukon gold potatoes diced
2 tablespoons red wine vinegar
1 large shallot finely diced
1 to 2 garlic cloves, minced or smashed to a paste (I use less)
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 tablespoons capers roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley

Cook the lentils: Pick over and rinse lentils. Place them in a medium saucepan with the the 1/2 onion, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

Cook the potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, check for doneness with a fork. Cook longer if needed. Drain and keep warm.

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers and scallions.

Assemble salad: Place the potatoes, lentils, dressing and all but 1 tablespoon parsley in a large bowl and combine gently. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Warm Lentil and Potato Salad

Spaghetti Squash and Kale Gratin

Spaghetti squash and I have not been on the best of terms. Mostly I want to to like it. Mostly it disappoints me. Alot. Like the bad boyfriend you just KNOW is going to change but no… nope… same story.

I was bemoaning this to my brother in law as I was roasting the squash for this recipe and he agreed. In fact unprompted he mentioned that for him it seems like you can never get it quite cooked enough and is crunchy. E.X.A.C.T.L.Y. my issue. Does this happen to anyone else?

However, kale. Kale let me count the ways I love you. I love it in my juice, in a pot pie, sauteed with simply with olive oil and garlic then piled high with homemade mac and cheese. Kale was our bumper crop this past year in our garden. In fact it is still growing. After a week of snow and countless frosts the hardly buggers are still hanging on. Yum.

Spaghetti Squash and Kale Gratin

So why did I tackle a new recipe with spaghetti squash when I don’t like it? I was given two huge spaghetti squash and I hate wasting food. When I stumbled on this recipe I though it might, just might, be ok.

It is more than ok. It is lets make this twice in one week good. It is a we fought over leftovers good. Sure you could serve this as a side dish to chicken or steak but it also makes a lovely stand alone vegetarian dinner.

The other winning fact is this recipe is so forgiving. The second time I made it I eyeballed everything. I just threw things in bowls, sautéed estimations in a pan, and threw it in these cute individual dishes. It tasted just as good as the first time when I payed more attention to measurements.

Bravely I made this into two 8×8 pans and gave one to a mama friend of mine who recently started a new job. I hate gifting recipes I haven’t tested but thankfully they enjoyed it as much as we did.

Cooking the squash twice (one roasted in the shell and again in the pan) helps it not be as crunch. It actually tastes done. And the kale. The kale makes up for everything.

I will be making this again soon. My son wont eat it but my husband and I devour it. I made both recipes with just one of the two enourmous squash I had. Yeah you read that right. Twelve servings from one squash. That was one big squash.

Spaghetti Squash and Kale Gratin

One year ago today: Black Bean and Brown Rice Burgers and Stuffed Peppers

Spaghetti Squash and Kale Gratin (serves 6-8)
Adapted from Kalyn’s Kitchen

1 large spaghetti squash
2 tablespoons olive oil
2 teaspoons dried rosemary
1 large onion, diced small
fresh ground black pepper to taste
1 tablespoon minced garlic
5-6 cups chopped kale leaves
2 tablespoons finely chopped fresh chives or sliced green onion
1/2 cup sour cream
3/4 cup cottage cheese
1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
1 egg, beaten
1/2 cup shredded mozarella

Preheat oven to 400 F. Prick the spaghetti squash all over with a fork. Place the whole, uncut squash on a baking tray and place in the oven. Bake for an hour or until easily pierced with a fork. Remove from oven and allow to cool. Cut open, remove seeds with a spoon, then using a fork pull the strands of spaghetti squash out and into a bowl. Set aside (this can be done a day ahead).

Heat 1 tablesppon olive oil in heavy frying pan, add chopped onions, rosemary, and black pepper, and saute until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped kale all at once. Cook kale about 1-2 minutes, turning a few times. until it’s wilted to about half the size it was. (The kale shouldn’t be completely cooked, since it will cook more in the gratin.) Salt well. Turn off heat.

Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture. Combine the sour cream, cottage cheese, Parmesan cheese, and beaten egg in a seperate bowl and salt well. Mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it’s evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese and with the mozarella cheese.

Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

Spaghetti Squash and Kale Gratin

Green Juice

So. Hi.

I’m going to tell you a bit about what I feel makes me a bit of a crazy person. My beliefs around food are well entrenched and mostly well founded. Sometimes by swing a bit further than normal into the woo woo.

Juice is one of those things. I know loads of people who drink and love homemade juice too but for some reason I always feel a bit of a whackadoo when I am sipping a bright green concoction out of a mason jar. Whole new level of hippy.

Green juice

We (Nathan mostly) first started juicing after watching the documentary Fat Sick and Nearly Dead. His very first green juice was this very recipe and he had to choke it down. His juices then transitioned to fruit heavy deliciousness. When he did his 60 day juice fast it was this juice however. Every.day.all.day. Here and there I started making my own juices too. It took a long while before I liked the taste of celery and my juices were still mostly fruit.

Somewhere alone the way I made the leap and I am so glad I did. Green juice is amazing. When I drank this particular batch it felt like I had a cup of coffee. A fantastic jolt of micronutrients and vitamins.

Want to know the very best part? Little loves green juice as much as Nathan and I do. My not quite two and half year old will suck down veggies as juice. It calms this mamas heart when he has been eating nothing but carbs all day to watch him devour juice. Parenting win.

So cheers. Drink up to your health.

Green Juice

One year ago today: Roasted Chickpeas and Avocado and Chickpea Salad

Green Juice (makes approximately 40 ounces of juice)
Mine

1 large bunch of kale
1-2 cucumbers
1-2 apples
1 bunch of celery
1 lemon

Cut the peel off the lemon, chop the end off the celery, and slice anything that wont fit through your juicer chute (for me it is normally the apples). Juice and enjoy.

(And sometimes I might just might have juice for lunch while I am making cookies. Makes total sense right?)

Green Juice

Veggie Tortilla Soup

Hey there.

Yeah still on the needing to eat well kick over here. Yoga and whole foods are helping to make me feel whole. I swear about half of my anxiety and mood can be attributed to how I eat. Eating well helps keep me sane.

Tortilla soup is one of my all time favorite soups. For some reason I have always had it in my brain that it had to be made with chicken. Happily I stumbled on this recipe and realized I was so wrong.

veggie tortilla soup

Even as I started making it I was skeptical. Could it be just as tasty meatless? Surely it could right? And can these measurements for the spices be accurate? That is a big bowl full of spices for just one pot of soup… On and on I doubted.

Till I took the first taste. Perfect. Delicious. Spicy. So full of flavor. And completely vegan. Well at least until I topped it with cheese and sour cream. Stick with just lime, avocado and cilantro and it would be.

Nathan, who is not very thrilled with my vegan/vegetarian attempts of late, has gone to the fridge and unprompted eaten this soup as a leftover. This man is not know for eating leftover ANYTHING (well except for pizza and tortilla) fixed himself a huge bowl and raved about it the whole time.

As with most flavorful soups this was definitely better the next day. And the next day. It made a huge pot and I will happily eat it for days to come.

veggie tortilla soup

One year ago today: Roasted Chickpeas and French Apple Tart

Veggie Tortilla Soup
From The Cooking Photographer

2 tablespoons ground cumin
2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
1 (28 ounce) can fire roasted chopped tomatoes
1 1/2 cup fronzen whole kernel corn, defrosted
32 ounces vegetable broth homemade or store bought
2 (15 ounce) cans black beans, drained and rinsed
1/2 lime

Garnishes:
tortilla chips
shredded cheese
diced avocado
chopped cilantro
sour cream
hot sauce
lime juice

In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes. Add the green chile peppers, tomatoes, corn, black beans and vegetable broth. Cook until warmed through. Squeeze in lime juice. Serve in bowls and garnish as desired.

veggie tortilla soup

Chickpeas with Bengali Mustard Spices

Are you feeling the over indulgence from the holidays?

Both Nathan and I have certainly noticed it. Nothing irritates me quite as much as my pants not fitting the way they are supposed to. I mean come on. I bought them and they fit a certain way and continued to fit that way for EVER and a few too many holiday cookies and the suckers are out to make my day miserable.

Do.not.like.

Chickpeas with Bengali Mustard Spices

I put up with for exactly fourteen seconds before I resolved to do something about it. Sure I am a bit behind the rest of you with your new years resolutions but hey don’t judge. Some of us are born procrastinators.

For the record I did make resolutions. Two of them in fact. Firstly to move more. As in physically move. Second was to love myself more. I am winning at one of those but not so much at the other. I will let you sort that one out.

So. Back to what I decided to do about my rebellious pants. I decided first to concentrate on my first resolution to move more. Moving should help my pants fit better right? So thus began 30 days of yoga vinyasas every morning. Asthanga yoga is my personal favorite so I have been doing three surya namasakara a (sun salutation a) and three surya namasakara b (sun salutation b). It is tough. Mostly to motivate myself but man do I feel better.

Secondly I jumped started my body back into healthy eating with a three day juice fast and switching to vegetarian eating focusing on whole grains, beans, and veggies. It has been delicious and I feel so so so good.

Chickpeas with Bengali Mustard Spices

I am an all or nothing type of person. Making some drastic changes in how I was eating has helped me get on track and realize my body does better on less and on real food.

This was one of the many recipes I pinpointed when picking veggies and bean recipes. Nathan loves chickpeas so I knew right off the bat this would be a winner. And I was so right. He inhaled it. He told he would eat it every single day.

I would too.

We ate it just as is with no rice. It felt downright indulgent.

I love nothing more than a recipe that is delicious and nutritious and I can’t get enough of it. Also thankfully my pants have decided to get their act together and stop making me miserable.

Chickpeas with Bengali Mustard Spices

One year ago today: Graham crackers and Muesli 

Chickpeas with Bengali Mustard Spices
From Taste with the Eyes

2 tablespoon olive oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon dry mustard
salt to taste
1 can chickpeas, rinsed & drained
5 oz. baby spinach

Heat oil over medium-high heat. Add mustard seeds, cumin, fennel, and cook for a minute or two. Add turmeric, chile powder, dry mustard and stir to combine. Add chickpeas and cook until heated through. Add spinach, cook until the spinach has wilted. Season with salt to taste.

Chickpeas with Bengali Mustard Spices

Sausage and Apple Stuffed Acorn Squash

Ufff. Holiday eating. Is it getting to you too?

We don’t generally eat very much sugar around here. It isn’t something we consciously avoid it just doesn’t make me feel fantastic so I don’t buy sugary treats and what ones I do make here at home I give away pretty quickly.

Sausage and Apple Stuffed Acorn Squash

The holidays though are totally different. Tins of chocolates, boxes of cookies, rich rich rich foods, crackers and cheeses…. It goes on and on. And I can’t seem to stop myself.

Actual holiday meals don’t seem so bad and I can generally pace myself but all the in between snacking and goodies get to me.

Sausage and Apple Stuffed Acorn Squash

Everyone goes through this right?

This was a welcome reprieve in all the holiday eating. Delicious roasted acorn squash stuffed with apples and sausage. It very much resembled stuffing (you know- the kind you eat at the holidays). Healthy, fillings, not the least bit heavy or rich. Filling was the most crucial part as it helped with the after dinner dessert cravings.

Sausage and Apple Stuffed Acorn Squash

Total win.

Even my sweet husband Nathan who is often reticent to eat leftover made quick work of what we didn’t eat that night. This recipes easily fed four adults and two toddlers with about three servings left over.

Sausage and Apple Stuffed Acorn Squash

And do these ever make delicious leftovers. I do have to recommend to get the biggest acorn squash you can find. Our were huge and I could barely fit all the filling in them. Or use three instead of just two.

Sausage and Apple Stuffed Acorn Squash

One year ago today: Simple Caprese Appetizer 

Sausage and Apple Stuffed Acorn Squash (serves 6-8)
From Food.com

2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
1/2 cup grated parmesan
2 tablespoons fresh parsley, chopped

Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.

Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes. Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded. Sprinkle with the parmesan cheese. Return to oven and bake, for 20 more minutes, until the egg is set. Garnish as desired with parsley and more shredded parmesan cheese.

Sausage and Apple Stuffed Acorn Squash

Lentils and Spinach in Masala Sauce

Shut the front door.

I can make curry paste.

Lentils and Spinach in Masala Sauce

I guess I have made curry from scratch before (as in not from a purchased paste or powder). Nathan pointed out you don’t know that though because all the curries on here are yellow curries. I have this delicious green coconut curry I make…. yum.

Lentils and Spinach in Masala Sauce

But to make an honest to goodness curry paste was something else. I still have enough left over in my fridge to whip up another batch of these delicious spicy lentils.

Lentils and Spinach in Masala Sauce

And I know I don’t have to tell you this but lentils are SO good for you. Chocked full of vitamins and fiber and so terribly cheap. If they aren’t part of your diet you should seriously add them. And this recipe is any easy way to do it.

Lentils and Spinach in Masala Sauce

Sure the making the paste is a whole extra step but the flavor is unmatched. Plus you get the satisfaction of enjoying a delicious dish you made. I am contemplating making this paste just to gift to friends and family. Wouldn’t you love to get that as a Christmas present?

Lentils and Spinach in Masala Sauce

One year ago today: Brownie cookies with a salted caramel frosting

Lentils and Spinach in a Masala Sauce (serves 8)
Adapted from Naturally Ella

3 teaspoons cumin seeds
3 teaspoon coriander seeds
2″ piece ginger, peeled and cut into pieces
1 teaspoons red pepper flakes
2 tablespoons smoked paprika
4 teaspoons garam marsala
2 teaspoon salt
4 tablespoons peanut or other nut oil
4 tablespoons tomato paste
2/3 cup packed cilantro leaves

2 tablespoon olive oil
1 small white onion, diced
4 cloves garlic, minced
1/2 cup masala paste
1 28 oz can stewed tomatoes
1 can coconut milk
1 1/2 cup red lentils
4-6 cups spinach

To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.

Heat a skillet over medium heat. Add olive oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach. Serve with your favorite grain, extra cilantro, and a dollop of greek yogurt.

Lentils and Spinach in Masala Sauce

Buttermilk Whole Wheat Pancakes

When my tiny person crawls in your bed at 6:30 in the morning, snuggles his fuzzy head into mine, and demands pancakes in the sweetest way imaginable well… it is pancakes for breakfast.

Whole Wheat Buttermilk Pancakes

While I don’t cater to his every whim and fancy I have discovered that breakfast is a meal I can allow him to give his input. It makes out mornings go smoother and it gives him some control over his tiny world. More often than not he requests oatmeal. Eggs have currently fallen out of fancy as has toast but at least twice a week Little ask expectantly while snuggled in bed for pancakes.

A quick yes from me and he springs out of bed and sprints downstairs.

Whole Wheat Buttermilk Pancakes

We actually already have two pancakes floating around here (both classic and these stellar blueberry ones). However they are both a take several steps and a bit more time than a weekday morning affords me. Well at least affords me before my coffee has kicked in and he is screaming because he is so hungry.

A few months back I stumbled on this gem of a recipe in my Gourmet Today cookbook. After the third time of making it I had it memorized. Buttermilk is now a staple on my grocery list just so pancakes can be on demand. Seriously this is as easy as mix. I promise.

Forgive me a second but did you know some buttermilk out there isn’t just buttermilk? Read the label… When I started paying attention I was appalled at the ingredient list on many of the brands for sale. Trader Joes buttermilk has no added ingredients as does Darigold (a local company). Just sayin. Read labels.

Whole Wheat Buttermilk Pancakes

He prefers his plain or with a jam or peanut butter. Our of fear for what a large dose of sugar would do to him we have limited his knowledge of maple syrup (the real stuff). Does that make us bad parents or just smart? Pancakes always come with a side of fruit at our house and when I made this batch he was impossibly cute wrapping his pear in the pancakes and enjoying them as a ” ‘oll!” (roll) I love it when he is creative. It cracks me up so.

Me? I like mine eaten out of hand with a generous smear of peanut butter. And with lots of coffee.

Whole Wheat Buttermilk Pancakes

One year ago today: Leek and Potato Soup

Buttermilk Whole Wheat Panckaes (makes 8 ish pancakes)
From Gourmet Today

1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk

Whisk together the dry ingredients in a bowl. Add the egg and buttermilk and whisk till combined. Pour onto preheated greased griddle 1/4 cup at time. Cook till you see bubbles emerging on the raw side. Flip. Cook till they spring back when touched in the middle. Enjoy.

(I know this is a second picture just like the one above I just shot a million of the syrup dribbling and couldn’t pick a fave).

Whole Wheat Buttermilk Pancakes

Chanterelle Mushroom Tacos

We have talked chanterelles before. In fact I was going to share a very similar sentiment with you today- I LOVE seasonal cooking. It makes me appreciate the very best foods all the more since I can’t have them year round.

This is the earliest I can ever remember having chanterelles. We have had some rain the past few weeks off and on and that apparently has been enough. I love that the first few rains of the fall I get excited because that means mushrooms.

I have always sourced my mushrooms from local hunters. It is so much cheaper than buying them in the store plus I can get them earlier in the season and often they are much better quality and fresher. Plus I love buying direct as much as I can.

Chanterelle Mushroom Tacos

I scored four pounds of these gorgeous mushrooms this past week. I was having a hard time coming up with what to do with them other than just sautee them in butter and eat them straight. Thank goodness for google. I was hunting for a cream of mushroom soup recipe but somehow managed to find this taco recipe instead.

Now just trust me for a minute. I am not a substitute mushrooms for meat sort of person. If the mushrooms are good and can stand on their own great but I am not going to pretend they are meat when they aren’t. We are eating less and less meat around here for so many reasons so the idea of a recipe specifically for mushrooms tacos was appealing.

Chanterelle Mushroom Tacos

So much win. You have no idea.

These mushrooms have a light flavor. They are a bit nutty and a bit meaty. The serrano pepper adds just the slightest suggestion of heat. Please please please trust me when I tell you I was skeptical about the oregano too but just do it. It makes the tacos. Honestly.

We ate them with a good squirt of lime and some cilantro (and although not in these pictures we did add some grated cheese). I made enough for us for dinner planning that we wouldn’t eat it all and my sister and brother in law could have the rest when they came over to watch Little so we could go on a date. We ate so much of it I had to make a second batch. Good thing I had four pounds of mushrooms to start with….

And later this week chanterelle mushroom risotto. Yeah you read that right. Betcha you can’t wait.

Chanterelle Mushroom Tacos

Chanterelle Mushroom Tacos (feeds 2-3)
Adapted from Heidi Swanson

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 white onion, finely chopped
1/2 small serrano chile, finely chopped
2 cloves garlic, finely chopped
Kosher salt
12 ounces chanterelles thinly sliced
1 1/2 teaspoons dried Mexican oregano
8 corn tortillas
1/2 cup grated cheese for your choice (if desired)
1/2 lime
1/4 cup cilantro leaves

Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes. Remove from heat and sprinkle with oregano. Adjust salt if necessary. Toast tortillas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (You can also char them in the broiler.) Divide mushroom mixture among tortillas, squeeze a wedge of lime over the mushrooms, and then sprinkle with cilantro and cheese.

Chanterelle Mushroom Tacos