Recipe Courtesy of La Calaca Feliz

Mushrooms are the little fungi that could — with very few calories they pack a delicious nutritional punch. This recipe will be demonstrated at Thomas Jefferson University Hospital's Heart Health Day.

Serves 2-4

Ingredients

• ¼ pound assorted wild mushrooms, sliced (crimini, oyster or royal trumpet work well)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons olive oil
• 1 cloves garlic, minced
• ¼ cup chopped parsley
• Juice of 1 lemon
• 1 teaspoon truffle oil
• 4 green asparagus spears (blanched)
• Kosher salt (to taste)
• Black pepper (to taste)
• Corn tortillas
• 2 tablespoons truffle potato purée-recipe follows

Directions

1. In a skillet over medium heat, sauté mushrooms in garlic, olive oil and extra virgin olive oil until tender (about 5 minutes).

2. Strain excess oil and transfer to mixing bowl.

3. Toss mushroom mix with parsley, lemon juice and truffle oil. Season with salt and pepper.

Truffle Potato Purée

Ingredients

• 2 Idaho potatoes, peeled and cut into 8 pieces
• 3/4 cup skim milk
• 1 tablespoon olive oil
• 2 tablespoons truffle oil
• Salt (to taste)

Directions

1. In a medium sauce pot, bring water up to a boil. Cook potatoes until tender (about 15 minutes). Strain potatoes.

1. Using the paddle attachment of a Kitchen Aid mixer (or similar attachment), add all the ingredients together. Season with salt.

Assembling the Tacos
Warm the tortillas up on a griddle or in the microwaves. Add a tablespoon of the potato purée, mushrooms and the lightly blanched asparagus. Enjoy!