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    • Mushrooms For Your Health
    • More Mushroom Info
      • Maitake Information
      • Lion's Mane Information
      • Cordycep Information
      • Reishi Information
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      • Nettle Information
    • Special Events
      • Upcoming Events
      • Blind Fold Pop-Up
    • Recipes
      • Roasted Button Mushrooms
      • Spicy Mexican Mole Chili
      • Shiitake Saute'
      • Cremini Couscous
      • Sporgy Vegan Nachos
      • Maitake Shiitake Quinoa
      • Spinach Artichoke Dip
      • Creamy Maitake Soup
      • Mushroom gravy
      • Mushroom Potato Leek Soup
      • Creamy Smokey Tomato Soup
      • Candy Cap Curried Lentils
      • Morel Pappardelle
      • Bacon Avocado Toast
      • Morel Spinach Crepe
      • Trumpet Scallops
      • BBQ Veggie Dip
      • Ultimate FM Tacos
      • Summer Maitake Bruschetta
      • Candy Cap Cinnamon Rolls
    • Contact
      • Instagram
      • Facebook
      • Shipping & Return Policy
      • Wholesale
  • Home
  • Shop
  • About Us
  • Mushrooms For Your Health
  • More Mushroom Info
    • Maitake Information
    • Lion's Mane Information
    • Cordycep Information
    • Reishi Information
    • Turkey Tail Information
    • Nettle Information
  • Special Events
    • Upcoming Events
    • Blind Fold Pop-Up
  • Recipes
    • Roasted Button Mushrooms
    • Spicy Mexican Mole Chili
    • Shiitake Saute'
    • Cremini Couscous
    • Sporgy Vegan Nachos
    • Maitake Shiitake Quinoa
    • Spinach Artichoke Dip
    • Creamy Maitake Soup
    • Mushroom gravy
    • Mushroom Potato Leek Soup
    • Creamy Smokey Tomato Soup
    • Candy Cap Curried Lentils
    • Morel Pappardelle
    • Bacon Avocado Toast
    • Morel Spinach Crepe
    • Trumpet Scallops
    • BBQ Veggie Dip
    • Ultimate FM Tacos
    • Summer Maitake Bruschetta
    • Candy Cap Cinnamon Rolls
  • Contact
    • Instagram
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    • Shipping & Return Policy
    • Wholesale

Ultimate Farmers Market Tacos

This super easy recipe uses Sporgy Maitake BBQ Chef Seasoning and Smoked Maitake Himalayan Pink Salt

 Ultimate Farmers Market Tacos


Vegan

(2 Servings)


6 large whole Rainbow Swiss Chard Leaves, destemmed (reserve stems for garnish)

Sporgy Maitake BBQ Chef Seasoning

Sporgy Smoked Maitake Himalayan Pink Salt

Avocado Oil

4 large Portobello Caps, destemmed

About 5 Kale Leaves, destemmed, julienne

1 Shallot, sliced thin

6 Garlic Cloves, minced

1 ripe Avocado

1 small Tomatillo, small diced 

Juice of ¼ a Lime

Favorite Hot Sauce



Directions:

   Pre-heat a grill or cast-iron grill plate.

   Rub the portobellos in enough avocado oil to evenly coat the whole mushroom well. Sprinkle desired amount of the Maitake BBQ seasoning with a few pinches of the Smoked Maitake salt.

   Once the grill is hot, put the portobellos on gill side up. Turn the grill down to a medium heat and grill the mushrooms on both sides until cooked well, about 5 minutes each side. (You can also finish cooking the mushrooms in a 400°F degree oven if needed.)

   While the mushrooms are cooking, cut the avocado in half an take out the pit. Scoop out each half with a spoon, into a small bowl. Add a pinch of Smoked Maitake Pink salt, the diced tomatillo and the lime juice. Mash the avocado mixture with a fork until the consistency is smooth. Set this aside.

   Put a large sauté pan on high heat. Add 1 tbsp of avocado oil and shallots. Stir the shallots for about 1 minute then add the minced garlic. Sauté for about 3 minutes or until the shallots and garlic is translucent. Add a pinch of Smoked Maitake Pink salt and add the cut kale. Stir and cook the kale until it is wilted, about 3 minutes, then set aside.

   Once the mushrooms are cooked, using a sharp knife, slice them very thin. Lay the Rainbow Swiss Chard leaves on a plate and fill with the thinly slice mushroom, the sautéed kale, mashed avocado, your favorite hot sauce, and the reserved Swiss Chard stems, very thinly sliced.

   Roll it like a burrito or eat it like a taco. Enjoy!

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