Mushroom Tacos with Truffle Potato Puree

Courtesy of Chef Tim Spinner

Serves 2-4

Mushroom Tacos


- ¼ pound assorted Wild Mushrooms, sliced (Crimini, Oyster or Royal Trumpet work well)
- 1 tablespoon Extra Virgin Olive Oil
- 2 Tbs. olive oil
- 1 cloves Garlic, minced
- ¼ c chopped Parsley
- Juice of 1 Lemon
- 1 tsp. Truffle Oil
- 4 ea Green Asparagus spears (blanched)
- Kosher Salt  (to taste)
- Black Pepper  (to taste)
- Corn Tortillas
- 2 Tbs. Truffle Potato Puree-recipe follows


1) In a skillet over medium heat, sauté mushrooms in garlic, olive oil and extra virgin olive oil until tender (about 5 minutes).  Strain excess oil and transfer to mixing bowl.
2) Toss mushroom mix with parsley, lemon juice and truffle oil.  Season with salt and pepper. 

Truffle Potato Puree

- 2 ea Idaho Potato Potatoes, peeled and cut into 8 pieces
- ¾ Cup Skim Milk
- 1 Tbs. Olive Oil
- 2 Tbs. Truffle Oil
- Salt (to taste)


1) In a medium saucepot, bring water up to a boil.  Cook potatoes until tender (about 15 minutes).  Strain potatoes.  Using the paddle attachment of a Kitchen Aid mixer (or similar attachment), add all the ingredients together.  Season with salt.
2) Warm the tortillas up on a griddle or in the microwaves.  Add a tablespoon of the potato puree, mushrooms and the lightly blanched asparagus.  Enjoy!


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