From: Chef Michael Armstrong, Bodega Negra, New York City. Yield: 4 tacos. 4 corn tortillas, 4-5” 4 oz. shimeji mushrooms (brown or white), bottom stems removed, separated 4 oz. cremini mushrooms, sliced 2 garlic cloves, sliced thin 1 shallot, sliced thin 1 jalapeno, cut in half, seeds and veins removed and sliced thin 1 poblano chili pepper, roasted, peeled, deseeded and sliced thin 2 Tbsp. butter 3 Tbsp. extra virgin olive oil 1 Tbsp. wheat-free tamari soy sauce 1 large ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.