Portabella Tacos With Tomato/tomatillo Salsa
4 corn tortillas (fresh if possible)
2 tablespoons balsamic vinegar
3 green onions (chopped including much of the green part)
Mushrooms: Preheat your broiler (but you could grill these if you were so inclined). Wipe the mushrooms with a damp paper towel and remove the stems. Mix the wine, vinegar, oil and a pinch of salt together in a small bowl. Brush the top of the mushrooms with the mixture and place them under the broiler for 4 to 5 minutes. Flip them over and place back under the broiler for another 4 to 5 minutes. When done, place them on a cutting board to cool briefly then slice into thin slices.
Tortillas: The key to holding this all together are the corn tortillas – you want them fresh. If they are hard and “U” shaped, put them back and try again. Packaged, soft corn tortillas will have heating instructions but you will probably be told to heat up a heavy, dry skillet (cast iron here) and heat each tortilla for about 20 seconds per side and that’s all you need to do to them.