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Show Notes
Chef Emilio Cerra shows us how he makes grilled maitake mushroom tacos at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He par-cooks the maitakes in mushroom broth, then grills them over a wood-fired grill. He tops the tacos with herbed ricotta, the grilled maitake, maitake soy butter, and some sous vide egg yolk salsa.