Mushroom Tacos with Cilantro and Roasted Salsa Verde

Mushroom Tacos with Cilantro

Mushroom Tacos with Cilantro and Roasted Salsa Verde come from Andy Windak, the chef of The Coconut Club underground dinner club. The original recipe appeared on The Table Set podcast, in the Taco Tuesday episode.

Mushroom Tacos with Cilantro and Roasted Salsa Verde 

Print This Recipe Total time Yield 6Source Adapted from Andy WindakPublished
Mushroom Tacos with Cilantro


  • 1 cup boiling water
  • 1 ounce dried porcini mushroom slices
  • 1 whole dried chipotle pepper (stem removed)
  • 1 tablespoon sunflower oil (or other neutral oil)
  • 1 yellow onion (sliced into large, thick rounds)
  • 6 clove peeled garlic
  • 1 quart water
  • 8 ounce fresh crimini mushrooms
  • 2 fresh tomatillos (pappery husks removed and halved)
  • 2 fresh jalapeños (halved, seeded and deveined )
  • 1 lime (juice only)
  • 2 tablespoon chopped yellow onion
  • 2 clove garlic (peeled and chopped)
  • salt and pepper (as needed for seasoning)
  • 2 tablespoon unsalted butter
  • ¼ cup minced cilantro
  • 6 corn tortillas (freshly made or freshly warmed)
  • queso fresco (to taste)


Place the porcini mushrooms and chipotle in a small heatproof bowl; pour one cup of boiling hot water over them. Set aside. 

Heat the oil in a medium sauce pan or dutch oven over medium-high heat. Add the rounds of onion and whole garlic cloves. Cook undisturbed until dark brown around the onion edges. Flip onions with tongs and brown the other side. Deglaze with the quart of water. Add the porcini and chipotle with their liquid as well as the fresh crimini mushrooms. Bring to a boil, then reduce heat and simmer covered, stirring occasionally to break up the chipotle, for one hour. 

Drain the broth and reserve for another use. Carefully remove the onions slices and the whole garlic cloves. At this point, you can cover and refrigerate the mushrooms until you are ready to finish them.

Meanwhile make the salsa verde. Place the halved tomatillos and jalapeños in a sigle layer on 1 or 2 foil or parchment lined baking sheets; place under the broiler. Broil until well-charred around the edges, flipping the jalapeños and rotating racks if necessary halfway through. Remove from oven, let cool slightly, then add the roasted vegetables to a food processor along with lime juice, chopped onion and chopped garlic. Blend until mostly smooth, adjust seasoning to taste. 

Heat a skillet over medium heat with the butter. Add the mushrooms and sauté for 2–3 minutes to heat through. Season generously with salt and pepper and finish by stirring in the cilantro. Serve on warmed tortillas and top with a spoonful of the salsa verde and a crumble of queso fresco.