Mushroom Meat 1. Blend the water, onion, hot pepper(s), wild garlic, tomato paste, soy sauce, spices, and salt until smooth and homogenous. 2. Place the blended liquid and dried mushrooms into a large skillet set over medium-high heat. Bring to a simmer, cover, and cook until the liquid has been absorbed and evaporated, 10-15min. 3. Add 2 tbsp of olive oil to the pan and let the mushrooms sit undisturbed to brown, 3-5min. When the mushrooms have taken on crispy parts, stir the pan and repeat the process two more times with the remaining olive oil. The mushrooms should be quite dark with the occasional charred spot. 4. Remove the mushrooms from the pan and coarsely chop.
1. Preheat oven to 375 degrees, or set broiler on low. Layer the chips, cheese, and mushroom meat in a sheet pan or skillet.
2. Bake or broil in the oven until the cheese melts and begins to bubble, 3-5min.
3. Remove from oven, and drizzle with black walnut crema
4. Top with radishes, pickled red onions, and wild herbs. Serve with lime and extra crema.
First, we’re using a whole mix of dried wild mushrooms to make the meat in these nachos – everything from chanterelles to morels! We include the instructions in the recipe below, but we’ve also got an alternate version with step by step instructions of our Spicy Mushroom Meat.
Second, we coat the nachos in a Black Walnut Crema, which gives a subtle smokiness from one of our favorite foraged nuts.
And finally, we’ve included two opportunities to throw in your own wild spices and herbs: add flavors to the mushroom meat, and finish the dish with something fresh and green. We have cilantro pictured here, but we think fennel fronds, carrot leaves, or chickweed would take these wild nachos to the next level!