Chanterelle Tacos

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2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1/2 white onion, finely chopped

1 small serrano chile, finely chopped

2 cloves garlic, finely chopped

Fine-grain sea salt

12 ounces chanterelles or mixed wild mushrooms, thinly sliced

1 1/2 teaspoons dried Mexican oregano

8 corn tortillas

1/2 cup freshly grated Parmesan

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