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.