Mushroom & Black Bean Breakfast Tacos

Another day, another week, etcetera, etcetera. Mondays are always a bit more bearable after a fun weekend, though. On Friday night, we saw a great improv show which included our friend Morgan, of Untitled Webseries fame (which, by the way, has the best episode ever up right now, so definitely watch it and prepare to laugh). After the show, we headed over to the usual dive bar, Grassroots Tavern, to a few drinks. As we were standing around inside, we saw two firemen working their way through the crowded basement in all of their gear. We joked about the whole ordeal being some elaborate bit, until we saw flashing sirens outside and started to smell smoke. We figured, hey, if there is really a problem, they’ll evacuate the bar, so we finished our drinks and, as the smell of smoke grew even stronger, we decided that it was time to leave. As we walked outside, there was a large group of people gathered watching black smoke billow out of the third story of the building we were just in the basement of. The building had caught on fire and, as we looked to the right, we saw what looked like the owner or manager of the bar getting into a heated argument with a police officer, presumable about whether or not to clear the bar of its patrons. We stood around for a bit, then finally decided to call it a night and head home. On Saturday, we had a much less exciting morning as we watched more Battlestar Galactica and ate croissants from Bouchon, and then got ready to head over to our friend Valerie’s house for dinner at The Ale Wife followed by some Disneyland Adventures for Xbox Kinect. I had never played Kinect before, but now I really think we need to get ourselves an Xbox to play because it is so much fun! Ale Wife was also delicious – we had jalapeno macaroni and cheese, veal and pork belly meatballs, oysters, short rib burgers on a pretzel bun, amazing french fries, and crispy pork belly (obviously this place has my heart). Yesterday, Kramer and I did a little cooking and relaxed, and we were even able to open our windows due to the warmer weather here in NY, which was quite a treat.

Speaking of treats, when I got my hands on these beautiful chanterlle mushrooms, I couldn’t wait to cook something delicious with them. Obviously Kramer and I are big taco fans, so that was clearly the correct choice. I loved the meaty, earthy mushrooms paired with simple black beans, sauteed garlic, and creamy scrambled eggs. This is the perfect light breakfast (that is, of course, you consume more than your fair share of tacos, which I believe we both did) and is even vegetarian, so you can enjoy this for breakfast or for one of your Meatless Monday dinners, as I am a big proponent of eggs for dinner (or brinner, if you will). There seem to be all kinds of incredible mushrooms available this time of year, and I intend to take full advantage of that over the next few weeks, so prepare yourselves for lots and lots of tasty mushroom recipes.

As a side note, I have contacted the winner of the $100 American Express giveaway, so hopefully they will respond soon and I can get their prize out to them this week!


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Here’s the building that caught on fire. I have no idea what happened – I assume some kind of kitchen fire, as that’s usually the case, isn’t it? It didn’t seem that anybody was harmed and that the firemen just had to put out the fire and assess the damage, thankfully.

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This is our friends Valerie and Tom’s adorable dog, Mia. Valerie’s mom makes some beautiful jewelry, by the way, which is available here.

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Sleepy Mia.

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Your ingredients. Aren’t those mushrooms beautiful?

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Gently clean your mushrooms with a damp paper towel (don’t run them under water – it will wash away all of their flavor) and cut into bite-sized pieces.

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Place them in a dry pan over medium heat and allow them to sweat for 8 minutes or so. When they’ve begun to release some of their juices and are slightly browning, add a tablespoon of unsalted butter to them and cook for another 5-8 minutes.

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Add in your rinsed and drained black beans and minced garlic. Saute for another 5 minutes, adding a bit more butter, if you like, along with salt and pepper, to taste.

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Meanwhile, cook your scrambled eggs however you prefer. I like to use this method for perfect scrambled eggs.

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Assemble your tacos and serve. I like to garnish mine with queso blanco, hot sauce, and a bit of chopped cilantro.

Mushroom & Black Bean Breakfast Tacos
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1 pint chanterelle mushrooms, gently cleaned
  • 1-2 tablespoons unsalted butter
  • ½ cup canned black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 6 eggs, beaten together
  • 1-2 tablespoons creme fraiche or sour cream (for more on making perfect scrambled eggs, check out this recipe)
  • 8 tortillas, toasted or warmed
  • fresh cilantro (optional)
  • crumbed cotija cheese (optional)
  • hot sauce (optional)

Instructions
  1. Gently clean your mushrooms by wiping away any bits of dirt with a damp cloth. It is important to not rinse your mushrooms under running water, as this will wash away much of their earthy flavor. Cut the mushrooms into bite sized pieces, trying to keep them as evenly sized as possible, and set aside. Mince your garlic and rinse and drain your black beans and set aside.
  2. In a medium sized dry pan over medium heat, add in your mushrooms. You want to use a dry pan because mushrooms will release a lot of their own natural water and juices as they cook, which adds a ton of flavor to your tacos. After they’ve released some juices and are starting to brown (after about 5-8 minutes), add in a tablespoon of unsalted butter and cook for another 5-8 minutes. Add in your rinsed and drained black beans and cook for another 5 minutes, then add in your garlic and cook for 2 minutes or so, until fragrant.
  3. While you cook your mushrooms, cook your scrambled eggs. I like to cook mine in a pot over medium heat, stirring frequently. Add in a tablespoon or two of creme fraiche or sour cream right at the end, stir to combine, and cook a minute or so longer, until they are the firmness that you like.
  4. Toast or warm your tortillas and fill them equally with your eggs and mushroom/black bean mixture. Top with cotija cheese, cilantro, and/or hot sauce and serve.

 

24 Responses

  1. Deanna B says:

    I love chanterelles, but holy cow are they expensive by me. I love a breakfast burrito, and now I’m feeling a touch silly for never making a breakfast taco.

  2. Anthony says:

    This looks delicious, perfect for brunch on the balcony. Unfortunately, the only place near me with chanterelles is Whole Paycheck ..er.. Whole Foods, but maybe I can find a good buy at a local farmer’s market.

    • Sydney says:

      Zing! I know, that place is miserable. One time I went in there trying to find sprinkles and they only had sugar-free, gluten-free sprinkles. All I wanted were chocolate sprinkles, c’mon guys!

  3. This looks like such a healthy and creative breakfast!

  4. Rick Wu says:

    Hey Sydney,

    Your cooking is very inspiring. I have been trying a few of your recipes lately and especially the cookies and drinks. I am very excited whenever a new dish comes up. Please keep it up.

    Rick

  5. aarthi says:

    perfect way to start a day…Totally yummy

  6. Cindie says:

    Yum, I love breakfast tacos, and these look easy and delicious. Definitely will have to try!

  7. sara says:

    Oh, I love breakfast tacos, yum! Gorgeous photo – and adorable dog! :)

  8. Peggy says:

    Oh my, these look like the best breakfast tacos ever!

  9. [...] Mushroom and Black Bean Breakfast Tacos¬†- I’m a sucker for a good breakfast taco and this looks right up my alley. I like the vegetarian twist on it. The mushrooms and beans look plenty filling for me. (@ Crepes of Wrath) [...]

  10. I never would have thought to throw mushrooms in to a taco! These look amazingggg and I love black beans, too, so this will definitely be happening! =)

  11. I could definitely go for some of those tacos for breakfast!

  12. Micah says:

    This sounds great! I just moved from Phoenix to NYC. Where do you get your black beans and spices? Any recommended places?

    • Sydney says:

      Depends on your location – I used to live in a more Latin neighborhood in Queens, where I could get almost everything I wanted for that kind of food – now my neighborhood is more Korean, so I can get more of that type of cuisine. I do recommend any Bushwick or Bed-Stuy grocery store for great Mexican/Southwestern ingredients. There is also a new grocery store in Williamsburg called Food…Town? Something like that, but anyway, they have a great selection of dried peppers/spices/etc.

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