Soft Tacos With Mushrooms and Cabbage

• 1 tablespoon extra virgin olive oil
• 1 pound mushrooms, cut in thick slices
• 1 bunch scallions, white and light green parts, finely chopped
• 2 garlic cloves, minced
• Salt and freshly ground pepper to taste
• 1 small head cabbage
• 1/4 cup chopped cilantro
• 1/4 to 1/2 cup Chipotle Ranchera Salsa
• 8 corn tortillas
• Queso fresco to taste

1. Heat a large, heavy skillet over medium-high heat and add the olive oil.
2. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes.
3. Add the scallions and cook, stirring, for about 1 minute, until tender.
4. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
5. Season the mushrooms with salt and pepper and stir in the cabbage.
6. Cook, stirring often, until the cabbage is tender, about 5 minutes.
7. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
8. Heat the tortillas.
9. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

extra virgin olive oil, mushrooms, scallions, garlic, salt, cabbage, cilantro, salsa, corn tortillas, queso fresco

Taken from cooking.nytimes.com/recipes/12185 (may not work)