Soft Tacos With Mushrooms, Onion, and Chipotle Chile

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

1. 01Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
2. 02Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.

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