Yield: 4 servings
- 1 pound shiitake mushrooms
- 8 ounces chorizo sausage, diced
- ½ white onion, minced
- 2 Tablespoon olive oil
- 1 jicama, peeled
- Hot sauce (optional), to taste
- Salt, to taste
Special Equipment: Mandoline slicer
- Wash and gently dry the mushrooms. Remove the stems, and slice the caps into 1/4” slices. Scoop into a mixing bowl and set aside.
- Dice the chorizo sausage into ½” cubes and place in a small bowl. Peel and mince the onion and set aside.
- Peel the jicama with a vegetable peeler. Cut off the two root ends, creating a flat surface at each end of the bulb. Use a mandoline slicer on the thinnest setting to slice the jicama into rounds. Test the first round and bend it into a U-shape. If the slice bends without breaking, the shell is thin enough for the taco shells. Begin slicing the jicama into rounds. You will likely need to discard the first few rounds from the root end of the bulb, as they will be too small for tacos. (Save the extra slices of jicama for a snack or salad!). Once you have 10-15 jicama slices that are 4-5” in diameter, set aside on a plate for serving.
- Heat a large skillet over medium heat. Add the diced chorizo sausage to the pan, and sauté for 4-5 minutes, stirring occasionally. When the sausage has browned and released some of the fat, scoop the sausage out of the pan and into a small bowl, leaving the rendered fat behind.
- Add half of the mushrooms to the pan, covering the bottom of the pan in one layer, without overcrowding. Stir the mushrooms gently to absorb some of the fat in the pan. Sprinkle a pinch of salt over the mushrooms. Cook for 3-5 minutes, stirring occasionally. When the mushrooms are cooked through, scoop the cooked mushrooms into a medium bowl and set aside.
- Return the skillet to the burner and add 1 Tablespoon oil. Add the remaining mushrooms and a pinch of salt, and cook as above, scooping the cooked mushrooms into the mixing bowl.
- Return the pan to the burner and add 1 Tablespoon oil. Add the minced onion to the pan, add a pinch of salt, and sauté for 5-6 minutes, until golden brown.
- Add the mushrooms and chorizo to the cooked onions in the pan and stir to combine. Taste, and adjust seasoning, adding hot sauce or salt as needed. Spoon the taco filling into a serving bowl with a slotted spoon.
- Serve the tacos. Take one slice of jicama, and spoon about ¼ cup of the mushroom taco filling onto the center of the taco. Gently fold the jicama into a U-shape, eat and enjoy!