Soft Tacos with Mushrooms, Onion, and Chipotle Chile

• 1 tablespoon extra virgin olive oil
• 1 small onion, thinly sliced
• 1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
• Salt to taste
• 1 to 2 garlic cloves, to taste, minced
• 1 canned chipotle chile in adobo, seeded and chopped (more to taste)
• 2 tablespoons minced cilantro or flat-leaf parsley
• 8 corn tortillas
• 2 to 3 ounces queso fresco or ranchero, or feta, crumbled
• Fresh or bottled salsa if desired

1. Heat the olive oil in a large nonstick skillet over medium heat and add the onion.
2. Cook, stirring often, until tender, about 5 minutes.
3. Add the mushrooms and turn the heat up to medium-high.
4. Cook, stirring, until the mushrooms soften and begin to sweat.
5. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle.
6. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes.
7. Stir in the cilantro or parsley, taste and adjust seasonings.
8. Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave.
9. Top each one with a spoonful of mushrooms, and a sprinkling of cheese.
10. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.

extra virgin olive oil, onion, cremini, salt, garlic, chipotle chile, cilantro, corn tortillas, queso fresco

Taken from cooking.nytimes.com/recipes/1016490 (may not work)