I had planned on cooking one our go-to favorites, Crispy Black Bean Tacos. When prepping I realized that I had not bought the cabbage slaw. We were lacking all sorts of other crunch green things in the fridge. Digging around I saw a container of mushrooms leftover from Saturday’s BBQ feast up on Tomales Bay. Done.
Inspired by a recipe for Chanterelle Tacos in Supernatural Every Day, I sauteed the mushrooms in olive oil, garlic and red chilli flakes. Served with warmed black bean, cilantro, green onion, and a bit of fresh lime and feta. Pretty darn good.
I also have to give a shout out to Heidi Swanson for her tip about heating tortillas by wrapping them in a barely damp dish towell and placing all of that in a heavy pot (I used our La Creuset). Warm and soft tacos. Awesome.
Work event tomorrow so Robin gets to fend for herself. Our go-to pizza on Thursday.
knavisknitchen 