Mushroom Taco

Mushroom Taco

Chef: Val Cantu

Time: 1 Hour

Serves: 20 Tacos

For our taco, we use whatever wild mushrooms are in season. We smoke them on a large smoker for around 45 minutes. A smoking gun can be used, if a smoker is not available.



  • 2 qt Matsutake Stems

  • 1.5 Serrano Sliced Thin

  • 2 Shallots Sliced Thin

  • 5 Lemons Juiced

  • 2 Tbsp Extra Virgin Olive Oil

  • Tortillas


  • 5 Shallots

  • 1 Serrano

  • 1 qt or 1/2 Lb Smoked Mushroom Trim

  • 3 Tbsp Sherry Vin

  • 1 qt or 1/2 Lb Dried shiitakes

  • Tamari

  • 2 qt Filtered Water

Crispy Leeks:

  • 2 Leeks

  • Rice bran oil or avocado oil

  • Radish greens



  1. Combine Lemon Juice and 1 Tablespoon olive oil in a bowl and add, thinly sliced Serrano’s.

  2. In a pan with 1 Tablespoon olive oil, saute shallots until translucent.

  3. Add mushroom stems and cook until barely wilted.

  4. Add cooked mushroom and shallots to the bowl with lemon juice and extra virgin olive oil.

  5. Season with salt, stir and taste.


  1. Thinly slice shallots and Serrano.

  2. In a hot pan, with a neutral cooking oil, lightly caramelize shallots and Serrano. Reserve warm.

  3. In a separate pan, with a neutral cooking oil, hard sear and saute the mushroom trim.

  4. Once the mushrooms are caramelized, and before they are charred and burnt, deglaze with sherry vin and a healthy glug of Tamari.

  5. Combine both pans and add dried shiitakes. Add 2 quarts of filtered water and allow to simmer for approximately 45 minutes.

  6. Once reduced, blend completely in a blender. Pass through a fine mesh strainer and season with salt.

  7. If the sauce is still too loose, it can be further reduced and if it doesn’t blend, then it has been too far reduced - add a splash of water until it blends.


  1. With only the white part of a leek, cut in half to make sheets. In small batches, thinly slice leeks.

  2. Soak in hot water for 5 minutes, followed by cold water for 5 minutes. Spread on paper towels and allow to air dry for 15 minutes.

  3. Fry in small batches at 315 degrees Fahrenheit until blonde and crispy.


  1. Warm Tortilla on a comal or plancha, or a cast iron pan.

  2. Grill smoked mushrooms, until lightly charred. In a bowl, toss with lemon juice, olive oil, and

    finishing salt.

  3. Place warm tortillas on final plate. Add two to three pickled matsutake stems and top with a

    spoonful of mushroom mole.

  4. Place grilled, smoked and dressed mushrooms on the mole. Top with Crispy Leeks and garnish

    with radish greens.