Chanterelle Tacos

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Turntable Kitchen


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12 ounces of chanterelles, roughly chopped

2 cloves of garlic, minced

1/2 cup of aged cheese (we used Kerrygold Dubliner, which I highly recommend)

sea salt and freshly-ground pepper, to taste

1/2 onion, chopped finely

2 tablespoons of unsalted butter

2 tablespoons of olive oil

1/4 cup of sliced green onion

warmed corn tortillas for serving

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