From Mexican Food Made Simple, Thomasina Miers, Hodder & Stoughton, 2010.
Getting into Mexican corncobs I thought I might just as well keep on with the Mexican theme.
I placed a mixture of butter and olive oil in a hot pan and added some sliced mushrooms. When they had almost cooked and the moisture mostly gone a chopped garlic clove and half a chopped red onion were added. Also into the pan went a little more butter and about a tablespoon of truffle oil. Cooking continued until the mushrooms were done. Chopped tarragon was added and the mixture was ready. It was placed into a dish and some shaved Parmesan cheese sprinkled on top.
These were really juicy tacos and, as usual with Mexican food, I managed to make a total mess of myself while indulging—all totally worth it.
Ease of cooking: ✔✔✔✔