Mushroom tacos w/roasted tomatillo salsa (and other stuff)
Roast
Mexican cuisine
Roasting
Welcome to my experiment!! Wait, don’t leave; it’s not a food experiment, like, on you or anything. I wouldn’t do that. Let me explain… I have food allergies. You’re allergic to a food thing or two, right? Please say I’m not the only one who feels like Macaulay Culkin in My Girl. My current allergy list kinda sucks–sure it could be worse, but there’s a few bummers. My body turns on me when I eat things like truffles (sad!), all bleu vein cheeses like, gorgonzola, roquefort, stilton, etc. AND…sometimes mushrooms. My body sometimes hates mushrooms…and sometimes it’s cool with them. Usually I don’t take chances because I don’t really feel like dealing with some embarrassing twenty-minute sneezing situation. But yesterday…I was feeling brave. And guess what?! My body totally loved these tacos. Which means your non-allergenic, normal body will too! I used two different types of mushrooms: oysters and creminis. (The only thing prettier than a weird oyster mushroom is an even weirder chantrelle mushroom.) Creminis are usually available year-round. Oysters, on the other hand, are totally having a moment right now. I love a good oyster mushroom moment, don’t you? I also love talking about food like fashion people …
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