Mucho Mushroom Tacos

There is no doubt as to the popularity of tacos out there but this is one of the taco fillings we love around here in the workshop. This recipe is made with my easy to make Flour Tortillas. The mushroom and asparagus filling is bot sweet, spicy and full of umami flavor from the mushrooms.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

2 cups Sliced Mushrooms (I prefer crimini for this recipe)

8 spears Asparagus

1 ea Small Onion

1/4 cup Chopped Fennel

1 ea Chopped Carrot

2 ea Chopped Garlic Cloves

1/2 Tbs Brown Sugar (optional)

1/4 Tbs Salt

1 Tbs Olive Oil

8 ea Flour Tortillas

Preparation:

1. In a large skillet sauté the mushrooms and onions until the onions become translucent over medium heat.

2. Add the rest of the ingredients and sauté for 2 - 3 minutes until the asparagus become tender. Remove from heat.

3. In the oven warm up the tortillas while the filling has a little time to cool off.

4. Fill warm tortillas with the mushroom sauté and serve with my red or green salsa.

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