Tacos with Mushrooms and Chile-Caramelized Onions

• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground ancho, chipotle, or other chile
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 small red onion, thinly sliced (about 1 1/2 cups)
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon kosher or coarse sea salt
• 1/2 teaspoon sugar
• 3 or 4 corn tortillas, preferably homemade (page 84)
• 6 ounces oyster, cremini, hen of the woods, or other meaty mushrooms, cut into large pieces
• 1 ounce soft goat cheese, cut into small pieces
• 2 large leaves romaine lettuce, shredded
• 1 to 2 tablespoons Salsa Verde (page 14) or salsa of your choice

1. Heat the oil in a large skillet over medium heat.
2. When it shimmers, sprinkle in the ground ancho, cumin, and cinnamon and cook until the spices sizzle and are very fragrant, about 30 seconds.
3. Toss in the onion slices, stirring to break them apart.
4. Cook until the onion starts to soften, 3 to 4 minutes.
5. Stir in the garlic, salt, and sugar.
6. Decrease the heat to low and continue to cook, stirring occasionally, until the onions are very soft, about 10 minutes.
7. While the onions are cooking, warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
8. Increase the heat under the skillet to medium-high, add the mushrooms, toss to combine, and cook, stirring occasionally, until the mushrooms exude their juices and are just tender, 4 to 5 minutes.
9. Remove from the heat.
10. Lay the tortillas out on a plate.
11. Divide the mushroom-onion mixture among the tortillas.
12. Top each with a few pieces of goat cheese, a tablespoon or two of shredded lettuce, and a drizzle of salsa, and eat.

extravirgin olive oil, ground ancho, ground cumin, ground cinnamon, red onion, garlic, kosher, sugar, corn tortillas, oyster, goat cheese, romaine lettuce, salsa

Taken from www.epicurious.com/recipes/food/views/tacos-with-mushrooms-and-chile-caramelized-onions-382536 (may not work)