Wild mushroom tacos

Childhood memories of food can sometimes be extremely strong and sometimes equally weak. I remember how me and my sister would go crazy every time our mother made her “open” pie, a crust, a bean spread and some veggies on top, served with some kind of sauce. It tasted the same, every singe time, and it was fantastic.

On the other hand, a rather weak memory got back to me the other year, when I wanted to make something new for breakfast. I dialed my mother’s phone to ask for advice. She got excited at once and told me to grind sesame seeds with raisins and some water, to make a paste of yoghurt consistency. The idea sounded okey, just 3 ingredients, nothing astonishing. But 15 min later, when I sat down for the breakfast I was amazed. Not from the fantastic taste, it was ok, nothing special, but from all the memories it evoked. I had not though about that dish, at all, but supposedly it had effected me a lot. I can’t say exactly what memories I got, it was just a shower of emotions. The paste/purée or what ever you might call it had just escaped my memory.

The recipe below is the opposite. Tacos was a common Friday dinner at my childhood home, tortillas with stuffing and then warmed in the oven. One thing applied to them, just as above, they tasted the same every time. And I never wanted to taste anything else, they were just perfect. UNTIL I tasted those, wholegrain spelt tortillas, with wild mushroom filling, might be my new favourite Friday snack, served with your favourite salsa or veggies.


Wild mushroom filling
What you need
  • 2 fresh red chiles
  • 1 tbsp oil
  • 1 onion, cut into strips
  • 4 cloves garlic, minced
  • 1 can coconut milk
  • ¾ teaspoon salt
  • 500 g wild mushrooms, chopped into inch sized dices
  • 4 cups sliced chard
How to do it
  1. Heat the pan to medium, place the chilis (wihout any oil) in the pan, rotate regularly, until brown and blackened. The remove the stems and seeds and chop them into small pieces.
  2. Heat the pan, add the oil then sauté the onion and garlic until lightly brown. Add the coconut milk, chilies and salt. Simmer for a few min.
  3. Add the mushrooms and chard. Continue to simmer for 7-8 min, until most for the liquid has boiled away.

Spelt tortillas
What you need
  • 1½ cups spelt berries, ground in a mill or 2 cups spelt flour
  • 1 tsp salt
  • 1½ tsp baking powder
  • ¾ cup hot water
How to do it
  1. In a bowl, mix all ingredients well. Cover and let sit for about 20 minutes.
  2. Divide into 8 equal parts. Roll into a ball.
  3. Use a rolling pin to make it paper thin, remember to flip it several times. Sometimes it can help to make them thin on some parchement paper, makes it easier to remove when they get thin enough.
  4. Preheat a pan to medium heat.
  5. Place the tortilla in the pan, until bubbles form. Flip it and heat for another 30 sec. Place in a damp cloth. So they don't get dry.





Place the filling on the tortilla and make a roll. If you like to, heat the oven, and warm them until the wraps get crispy. Serve with some salsa and or veggies.