SHITAKE MUSHROOM + LENTIL ASIAN TACOS

I know. The title already has you confused and curious about what on earth I was thinking when I shoved all this stuff into a corn tortilla. I'm going mexican-asian fusion without apology. I fell in to a baking habit recently and realized I hadn't really been experimenting with any savory foods. The only way to shake a tunnel visioned baking habit is to get crazy with produce and legumes. For now, at least. 

In defense of the asian taco, you could very well use any type of tortilla. I find the white corn tortillas to be slightly more mild tasting, so you could try that if you prefer to calm down the corn flavor, but I have seen small whole wheat ones at well stocked health food stores. Yes, there are a number of ingredients going on here, but I think you'll find most to be pantry staples. If anything, just make the sauce. We've made a few batches recently and it's just nice to have a jar in the fridge when you need a bit of extra flavor on a rice bowl or some steamed greens etc.

SHITAKE MUSHROOM + LENTIL ASIAN TACOS // Serves 2 (about 6 tacos)

As I always say, let this recipe serve as more of a base than a set of rules. If you don't like mushrooms, triple the amount of lentils, or try tofu or Hugh also suggested some steak if you're into that sort of thing ;) Shitakes are not a beginner mushroom, I find them very "mushroomy", so use any type you like really. The same things can be put in rice paper for a great spring roll too.

// miso herb sauce //

3 garlic cloves

2 Tbsp. white or yellow miso

1 Tbsp. honey

1 Tbsp. soy sauce

pinch of red pepper flakes

3 Tbsp. orange juice

1/4 cup rice vinegar

2 packed cups basil leaves

1 packed cup cilantro

3 Tbsp. toasted sesame oil

1 1/2 Tbsp. extra virgin coconut oil, divided

half of a yellow onion, diced

6 oz. shitake mushrooms (halve any large ones)

3/4 cup cooked lentils (I used de puy)

2 tsp. apple cider vinegar

sea salt + pepper

small tortillas

1-2 super ripe avocados

3/4 cup fresh grated carrots

micro greens, for garnish

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don't be shy, it's all the gusto here) and top with the micro greens. Enjoy warm.

* So, I read this hint about mushrooms that you don't immediately cook them in a bunch of fat. If you cook them in just a teeny bit and some salt, they release a lot of their own water and concentrate the flavor and THEN you add some fat (oil, butter or what not) and it finishes off the flavor and texture instead. Maybe this is not news to you nor explained scientifically, but I'm into it.

A SUMMER CHEESE PLATE.

Ahhh, it feels kind of nice to write a recipe without instructions. This is just to get you thinking beyond the usual, or maybe this is your usual with a few little additions. There is always a reason for a cheese plate, and I think one with a little extra thought goes a long way. We're going camping by the beach this weekend with family, and that's as good a place as any for a cheese plate, if you ask me.

I've catered a handful of dinner parties, and the selections below are some choices I've come to find popular by extremely close survey. We each have our favorites, and you should by all means include yours, but this combination is what makes sense to me for the end of summer. I like to keep the cheeses on the lighter side for warm weather, saving the cheddars, bries and bleus for the cooler months, this being an exception.

PARMIGIANO REGGIANO // RAW COW'S MILK

chisle off a few pieces, drizzle raw honey

CHEVRE // SOFT GOAT'S MILK CHEESE

rolled in finely chopped lemon thyme, chives, pinch of rosemary and ground pepper

MANCHEGO // AGED SHEEP'S MILK

with a bit of apricot jam

BABY MOZZARELLA // FRESH COW'S MILK

with slow roasted yellow tomatoes, basil and balsamic reduction

Here is a recipe for Heidi's tomatoes, mine were so juicy, I used half the oil suggested.

To make your own balsamic reduction, just simmer balsamic vinegar until it reduces to 1/3 of its original volume. Remember it will thicken even more as it cools. I suggest transferring it to some sort of glass vessel before it cools, as it is quite sticky.

Marcona Almonds

Fresh Grapes or Figs

Crostinis

Seeded Crackers

Let the cheese sit out a bit, don't serve it straight from the fridge.

And drink wine with it, because life's short and cheese and wine make all sorts of sense.

(update for those asking) Cheese forks are from Napa Style.