For 4 tacos you will need:
2 large portabella mushrooms
4 corn tortillas (fresh if possible)
2 Tb dry white wine
2 Tb balsamic vinegar
One large tomato (we used a very hefty orange tomato from the farmer’s market)
2 small to medium tomatillos
2 to 3 green onions (chopped including much of the green part)
Peppers (whatever you desire, we used pickled banana peppers because they were in the fridge)
Cheese (shredded – whatever cheese you prefer or having sitting in the fridge)
Mushrooms: Preheat your broiler (but you could grill these if you were so inclined). Wipe the mushrooms with a damp paper towel and remove the stems. Mix the wine, vinegar, oil and a pinch of salt together in a small bowl. Brush the top of the mushrooms with the mixture and place them under the broiler for 4 to 5 minutes. Lip them over and place back under the broiler for another 4 to 5 minutes. When done, place them on a cutting board to cool briefly then slice into thin slices.
Salsa: Chop the tomato and tomatillos into cubes and mix in a bowl. Mix in the sliced green onions and your peppers along with a generous pinch of salt. You could also throw in a can of chopped green chilies to add a little bite to this.
Tortillas: The key to holding this all together are the corn tortillas – you want them fresh. If they are hard and “U” shaped, put them back and try again. Packaged, soft corn tortillas will have heating instructions but you will probably be told to heat up a heavy, dry skillet (cast iron here) and heat each tortilla for about 20 seconds per side and that’s all you need to do to them.
All that’s left is to put the mushrooms, salsa and cheese in the tortillas. An extra set of hands comes in handy at this point so that one person can fill each tortilla as they come off the skillet while the other person keeps heating the tortillas.