shitake mushroom + lentil asian tacos

This was my first year ever in life cooking. Before this year there were a lot of pastas, sure, but as far as real cooking ... like from a recipe with ingredients ... nope, not even close. So needless to say, this has been a big year in food. Someone recently asked me what my favorite recipe we have made this year has been, and I have to say, the shitake mushroom and lentil asian tacos were pretty high on the list. Mainly because the SAUCE! Al and I would put this sauce on just about everything the entire next week after these tacos were long gone. SO good. So here is the little recipe. More for my archives than yours, dear internet, because you can find the same thing here with better photos. YUM.

Ingredients:

Miso herb sauce--

3 garlic cloves

2 T white or yellow miso (we left this out)

1 T honey

1 T soy sauce

pinch of red pepper flakes

3 T orange juice

1/4 cup rice vinegar

2 packed cups basil leaves

1 packed cup cilantro

3 T toasted sesame oil

 Filling--

1 1/2 T extra virgin coconut oil, divided

half of a yellow onion, diced

6 oz. shitake mushrooms (or bellas, they are cheaper)

3/4 cup cooked lentils

2 t. apple cider vinegar

sea salt + pepper

 Plus--

small tortillas (corn, preferably)

1-2 super ripe avocados

3/4 cup fresh grated carrots

micro greens, for garnish

Instructions:

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don't be shy) and top with the micro greens. Enjoy warm.