Wild Forest Mushrooms with Garlic

1. 1

   Leave the mushrooms whole if they are small (about 1 1/2 by 1/2 inches).

2. 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.

3. 3

   You want all the pieces to be of similar size.

4. 4

   Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat.

5. 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.

6. 6

   You may need to cook the mushrooms in batches to be sure they brown and not steam from overcrowding.

7. 7

   Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan.

8. 8

   Add the truffle or porcini paste, and cook, stirring, for 30 seconds.

9. 9

   Remove from the heat and sprinkle with salt, pepper, and chives.

10. 10

    Serve immediately or keep warm in the pan until ready to serve.

11. 11

    To serve, lay the tortillas side by side, open face and overlapping on a platter.

12. 12

    Divide the filling equally between the tortillas and top with salsa and garnish.

13. 13

    Grab, fold, and eat right away.

14. 14

    Or build your own taco: lay a tortilla, open face, in one hand.

15. 15

    Spoon on some filling, top with salsa and garnish, and eat right away.

* Per serving · 4 servings · Values may vary.