Ship to orders are shipped via Fedex tracking will follow order within 5 business days. Free shipping included on orders over half pound.
For Seattle warehouse pickups we are open Fridays from 1pm. to 4pm. Confirmation with address follows your order via email.
BLACK TRUMPET TACOS WITH PICKLED CABBAGE
In this dish black trumpets are reminiscent of huitlacoche, a corn fungus which is a delicacy in Mexico.
2 tbsp vegetable oil or lard
1 medium onion, sliced thin
2 large cloves garlic, minced
1-2 serrano or jalapeno peppers, veins and seeds removed, diced small
1 lb black trumpets, cleaned
1 tbsp fresh epazote, or 1 tsp dried epazote, optional
1 1/2 tsp salt
12 corn tortillas
1/3 lb queso fresco, crumbled
1/2 cup sour cream or creme fraiche
Pickled Cabbage – recipe below
Heat oil in large skillet over high heat. Add onions, garlic, and chilis and saut. for two minutes until they begin to brown. Turn down heat to medium-high and add mushrooms, salt, and optional epazote. Cook for 8-10 minutes until mushrooms are wilted and tender. Taste and adjust salt. Spoon mushrooms onto heated tortillas and top with a little pickled cabbage. Serve queso fresco, sour cream, and remaining pickled cabbage on the side.
Pickled Cabbage
Mix ingredients together and marinate 30 minutes while preparing mushrooms: 1 lb shredded green or savoy cabbage (4-5 cups), 2 tbsp cider vinegar, 2 tbsp lime juice, 2 tbsp chopped cilantro or parsley, 2 thinly sliced scallions, 1 tsp toasted and crushed coriander seeds, and 1 1/2 tsp salt.