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1
Leave the mushrooms whole if they are small (about 1 1/2 by 1/2 inches).
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2
For any that are large, cut them in pieces (with their stems) lengthwise to preserve their shape and match the size of the whole mushrooms.
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3
You want all the pieces to be of similar size.
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4
Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat.
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5
Melt the butter in the pan and add the minced garlic and the mushrooms and saute until the mushrooms are golden brown and caramelized, 8 to 10 minutes.
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6
You may need to cook the mushrooms in batches to be sure they brown and not steam from overcrowding.
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7
Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan.
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8
Add the truffle or porcini paste, and cook, stirring, for 30 seconds.
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9
Remove from the heat and sprinkle with salt, pepper, and chives.
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10
Serve immediately or keep warm in the pan until ready to serve.
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11
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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12
Divide the filling equally between the tortillas and top with salsa and garnish.
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13
Grab, fold, and eat right away.
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14
Or build your own taco: lay a tortilla, open face, in one hand.
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15
Spoon on some filling, top with salsa and garnish, and eat right away.
