{"id":1007,"date":"2023-09-03T09:42:36","date_gmt":"2023-09-03T09:42:36","guid":{"rendered":"https:\/\/chefofnature.com\/?p=1007"},"modified":"2023-09-03T09:42:38","modified_gmt":"2023-09-03T09:42:38","slug":"giant-polypore-tacos-with-water-pepper-salsa","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=1007","title":{"rendered":"Giant polypore tacos with water pepper salsa"},"content":{"rendered":"\n

We used giant polypore (Meripilus giganteus<\/em>) as a taco filling paired with water pepper (Persicaria hydropiper<\/em>) spiced salsa. Both ingredients can be found in the summer and autumn.<\/p>\n\n\n\n

Giant polypore, also known as the blackening polypore, is as its names suggest a large mushroom with flesh that discolors black when bruised. It grows on trees or dead wood. Sometimes it can appear to be growing out of the soil while in fact there is a dead tree trunk hidden under ground.

The mushroom has a chicken-like structure making it a good meat substitute. There are also no dangerous lookalikes making it a safe mushroom to pick.<\/td>		\"\"<\/td><\/tr><\/tbody><\/table>
Giant polypore (Meripilus giganteus<\/em>)<\/figcaption><\/figure>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/td>Water pepper is as you would expect a spicy plant that can be found in moist environments. There are some lookalikes of this plant, such as peached-leaved knotweed (Persicaria maculosa<\/em>) which are also edible but are lacking the spicy taste. A note of caution should be made about water pepper: it should not be consumed by pregnant women as it’s known to induce delivery.<\/strong><\/td><\/tr><\/tbody><\/table>
Water pepper (Persicaria hydropiper<\/em>)<\/figcaption><\/figure>\n\n\n
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Giant polypore tacos with water pepper salsa<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Mexican<\/span><\/div>
Keyword: <\/span>mushroom<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Knife<\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 pan<\/div><\/li>
  • 1 fork<\/div><\/li>
  • 1 Air fryer or oven<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 4<\/span> hard taco shells<\/span><\/li>
    • 4<\/span> tbsp<\/span> sour cream<\/span> can be vegan<\/span><\/li>
    • lettuce<\/span><\/li><\/ul><\/div>

      Giant polypore tacos<\/h4>
      • 250<\/span> grams<\/span> Giant polypore<\/span><\/li>
      • 1<\/span> red onion<\/span><\/li>
      • 1<\/span> clove of garlic<\/span><\/li>
      • 1<\/span> tsp<\/span> smoked paprika<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> chili flacks<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> cumin<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> oregano<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> salt<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> pepper<\/span><\/li>
      • oil for frying<\/span><\/li><\/ul><\/div>

        Water pepper salsa<\/h4>
        • 2<\/span> tbsp<\/span> chopped water pepper<\/span><\/li>
        • 1<\/span> tomato<\/span><\/li>
        • 1<\/span> small avocado<\/span><\/li>
        • \u00bc<\/span> red onion<\/span><\/li>
        • salt<\/span><\/li>
        • pepper<\/span><\/li>
        • fresh coriander<\/span><\/li>
        • 1<\/span> lemon<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Giant polypore tacos<\/h4>
          • Chop the polypore into bitesize pieces, and remove hard parts or parts of wood.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Heat some oil in the pan and add polypore. Fry until they are soft.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Add red onion and garlic and fry for a minute or 2 on low heat.<\/span><\/div><\/li>
          • Add all the seasonings.<\/span><\/div>
            \"\"<\/div> <\/li><\/ul><\/div>

            Water pepper salsa<\/h4>
            • Smash avocado with a fork. <\/span><\/div><\/li>
            • Chop the tomato, red onion, water pepper, and coriander.<\/span><\/div><\/li>
            • Mix all ingredients together. Add salt, pepper, and lemon juice for taste.<\/span><\/div>
              \"\"<\/div> <\/li><\/ul><\/div>

              Assembling tacos<\/h4>
              • Warm 4 taco shells according to package instructions.<\/span><\/div><\/li>
              • Divide the polypore. Put sour cream, lettuce, and water pepper salsa on top.<\/span><\/div>
                \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
                <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                We used giant polypore (Meripilus giganteus) as a taco filling paired with water pepper (Persicaria hydropiper) spiced salsa. Both ingredients can be found in the<\/p>\n","protected":false},"author":1,"featured_media":920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[361,236,10,351],"tags":[],"class_list":["post-1007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-giant-polypore","category-main-course","category-summer","category-water-pepper"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1007"}],"version-history":[{"count":11,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1007\/revisions"}],"predecessor-version":[{"id":1082,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1007\/revisions\/1082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/920"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}