Corn tacos with oyster mushrooms and red onion

Ingredients

For 1 serving

• Corn tortillas3.5
• Oyster mushrooms175 g
• Extra virgin olive oil2 teaspoons
• Red onion25 g
• Paprika2 pinches
• Lime juiceto taste
• Saltto taste

In season: September – November

Method

1. Peel the red onion, slice it thinly and dress it in a small bowl with the lime juice and a pinch of salt: in a few minutes it turns pink and less sharp.
2. Clean the oyster mushrooms with a damp cloth, trim the tough base and tear them into strips with your fingers.
3. Heat the oil in a frying pan over high heat, add the mushrooms in a single layer with the paprika and a pinch of salt and fry for 6 minutes, stirring little, until golden and crisp at the edges.
4. Meanwhile warm the corn tortillas in another dry frying pan, 30 seconds per side, until soft and pliable; keep them covered with a tea towel.
5. Fill the tortillas with the mushrooms and the onion, drained of its juice, and serve straight away.