![\"Mushroom](\"https:\/\/thekitchenpaper.com\/wp-content\/uploads\/2018\/04\/mushroom-hazelnut-tacos-recipe-3.jpg\")
<\/p>\n<\/p>\n
This post is sponsored by Pacific Foods<\/a>, a brand I've loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!<\/em><\/p>\n Holy delicious. These mushroom hazelnut tacos were PURE GOLD and I fully plan on eating these on a regular basis. The mushrooms are cooked in Pacific Foods Organic Beef Broth<\/a> (alllll the flavor!!), then get some crunchy fresh hazelnuts thrown in at the last minute. They stay crunchy and give these tacos some structure! Top with the usual (for me) suspects: kale, goat cheese, and a quick (improvised) avocado crema. Helloooo delicious dinner!<\/p>\n I debated on how to cook the mushrooms for these, so I'd be curious to hear your opinions (especially if you try the recipe!): I pulsed the mushrooms in our food processor so they were in small chunks - nothing too tiny, but not very big either. Then I put them in a large skillet and cooked them with the beef broth<\/em> from the beginning. They, of course, released all of their liquid, which I then cooked down until they weren't sopping wet. Should I have cooked the mushrooms first without<\/em> the broth, let the liquid evaporate (or poured it off?), and then added the broth? I'm going for maximum broth absorption here, and am admittedly not an expert mushroom-cooker. I mean, I cook them often and I always find them delicious, but ... I'm no mushroom scientist.<\/p>\n Pro tip with these delicious morsels: they make great<\/em> leftovers. Also, if you're feeling fancy, I bet these would be incredible with shiitake mushrooms!!<\/p>\nPrint<\/a><\/span>![\"Mushroom](\"https:\/\/thekitchenpaper.com\/wp-content\/uploads\/2018\/04\/mushroom-hazelnut-tacos-recipe-7.jpg\")
<\/p>\n![\"Mushroom](\"https:\/\/thekitchenpaper.com\/wp-content\/uploads\/2018\/04\/mushroom-hazelnut-tacos-recipe-1.jpg\")
<\/p>\n\n