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 ...

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