Chanterelle tacos from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 93) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mixed wild mushrooms for chanterelles.

  • Rutabaga on November 03, 2015

    Because I had both tortillas and chanterelles, I decided to try these. Unfortunately, what I had were burrito-sized flour tortillas, which overwhelmed the filling. Delicate taco-sized corn tortillas would definitely be best, and pair better with the earthy mushrooms. The mushrooms, however, were great, even without the serrano (which I left out to accommodate my four-year-old). My husband liked topping them with sour cream in addition to the parmesan. It may be barely a recipe, but I doubt I would have thought to use chanterelles in tacos on my own. It's a treat to enjoy in mushroom season.

  • TrishaCP on June 27, 2013

    These are so simple to make and so great- a perfect fast weeknight meal. Any mushroom will work well but try not to substitute for the serrano chile- they really provide the perfect warm heat for this dish.

  • oddkitchen on January 16, 2013

    Very good and easy, but barely a recipe -- pan-fry mushrooms in butter, with seasoning.

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