This is an adaptation of something I saw on Rick Bayless’ Mexico – One Plate at a Time show on PBS. It’s a great and quick summer lunch when greens are plentiful in the garden and it’s very adaptable to changes and substitutions as ingredients and your fancy changes. In the past I’ve added a little crumbled and fried chorizo or used a variety of greens including kale, mizuna, mesclun, beet greens, spinach and sturdy lettuces, like escarole or curly endive. Chanterelles have started appearing in our farmers market so this version includes both Chanterelle and Oyster mushrooms that I bought this morning.
1 C. mushrooms (Chanterelle, Oyster, Shiitake, or whatever you have), sliced
1 T. butter
1 small onion, sliced
3 cloves garlic, finely chopped
2 C. (or more) of a sturdy green (chard, beet tops, spinach, etc), coarsely chopped
2 T. olive oil
Cotija cheese, grated
In a wok or large saute pan, saute the mushrooms in butter over high heat until they are tender and start to dry a bit. Reserve.
In the same pan, warm the olive oil and add the onions and garlic. Cook gently until tender, avoid browning.
Add the greens to the onion/garlic/oil. Season with salt and saute until the greens are well wilted but still a bright green (about 5 minutes). Add reserved mushrooms and mix.
Serve on a corn tortilla layered inside a wheat tortilla (I know that’s unorthodox. The norm would be to double up two corn tortillas, but I find that corn tortillas don’t hold up so well to this juicy filling so the combination of corn and wheat tortillas works for me). Top with Cotija and other garnishes as desired (tomatoes, green onion, cilantro, etc.) although it’s great without a lot of added extras.