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Mushroom Tacos

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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


  • 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


    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


  • 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)


    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!

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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