Wild Mushroom and Roasted Poblano Pepper Tacos

Ingredients:

• 2 medium poblano peppers (optional)
• 2 tbsp. l. olive oil
• 700 g mixed mushrooms (such as button mushrooms, shiitake mushrooms, and oyster mushrooms), chopped
• 0.5 tsp ground coriander
• 2 cloves of garlic, grated
• 1/4 cup chopped fresh cilantro, plus extra for serving
• 1 tbsp freshly squeezed lime juice and lime wedges for serving
• 12 corn tortillas, warmed
• Thinly sliced ​​radish for serving
• Diced avocado for serving
• Crumbled queso fresco cheese for serving
• Sour cream for serving

Preparation:

1. Grill the poblano peppers over a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap; let rest for 5 minutes. Trim the black skin from the peppers, then remove the stems and seeds. Slice crosswise into thin strips.
2. Heat oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they release some of their liquid and are golden brown, about 10 minutes. Add the poblano, cilantro, and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice, and season with salt to taste.
3. Serve the mushrooms and poblano peppers on warm tortillas with fresh radishes, avocado, queso fresco, sour cream, and cilantro. Garnish with lime wedges.