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Wild Mushroom Huarache Recipe by Jesse Bluma at Pointe Viven

Wild Mushroom Huarache Recipe

Huarache [wah-rah-che] is a Mexican dish traditionally made with flatbread or tortilla and topped with flavorful ingredients, such as chorizo, black beans, potato, and cheese.  This version of the sandal-shaped open-face tacos is made with radicchio, a peppery chicory, rather than bread.  A delicious method to decrease carbohydrates and fats, while increasing the savoriness and crunch.  A version of huarache your family, friends, and guests will enjoy time again.


2 Heads of Organic Radicchio
2 Tablespoons Butter (Smart Balance)
1 Tablespoon Olive Oil
1 teaspoon Dried Oregano
24 ounces Assorted Organic Mushrooms
(Purchase mushrooms from a reputable grocery store.  Do not pick mushrooms yourself.)
1 Cup Organic Black Beans (Pre-cooked from a can or bag.  Or homemade.)
3 Garlic Cloves (Wedges from a head or bulb of garlic.)
1 teaspoon Sherry Vinegar
1 teaspoon Salt
1 teaspoon Black Truffle Oil
Organic Lemon
Organic Watercress
Organic Cilantro


Cut off the hard stems from the heads of radicchio. 
Carefully peel away the leaves from each head of radicchio.

Wash and dry the leaves of radicchio, mushrooms, avocado, lemon, watercress, and cilantro.

Cut the mushrooms into 1/2” slices.

Peel the three cloves of garlic.  
Cut off the ends of the garlic cloves.  
Chop the garlic.  

Peel the yellow onion. 
Cut off the ends of the onion. 
Slice the onion in half.
Dice half of the onion.

Rinse and drain the black beans from a can or bag.  (Or use homemade black beans.)

Place the 2 Tablespoons butter and 1 Tablespoon olive oil in a large pan over medium heat.

Wait for the melted butter and oil to shimmer.

Put the onion dices in the pan.
Sauté the onion dices for 5 minutes.

Add in the sliced mushrooms, 1 teaspoon dried oregano, and chopped garlic.
Sauté for 5 minutes.

Stir in the 1 teaspoon sherry vinegar.

Sprinkle in the 1 teaspoon salt.

Stir in the 1 teaspoon black truffle oil.

Add in 1 cup black beans.

Sauté for 3 minutes.


Juice the lemon into a bowl.

Slice the avocado:  Slice vertically through the peel, twist, and separate the two halves of the avocado.  Remove the pit.  Slice the flesh of each avocado half vertically and horizontally, creating a grid.  Then scoop out the diced avocado with a large spoon.

Place the diced avocado in the bowl of lemon juice.

Lay out the radicchio leaves on a large platter or plates.

Spoon the mushroom mixture into each leaf of radicchio.

Add a dollop of salsa on top of each radicchio cup.

Top each cup with the diced avocado.

Put a snip of watercress in each radicchio cup.  Plus more for garnish.

Also, give each radicchio cup a snip of cilantro and more for garnish.  

Grate the cotija cheese over each radicchio cup.

Salt to taste.


Cooking and preparing food is a powerful skill.  Some readers are at an advanced level and will prepare this dish with ease.  Some will go on to experiment with other ingredients.  While others looking at this recipe may be too intrepid to cook.  As with any skill there can be barriers and self-doubt involving fear, sensitivity, motivation, and emotions.  

If you are stuck at the point of merely looking at recipes, thinking about changes you want to make to your diet, and are unsure of your way around the kitchen, then make this recipe your one goal.  Start with this recipe, read the directions a few times, make notes, and plan out the preparation needed.  Once you conquer this recipe you will feel more inspired to make other recipes and create ones of your own.

After you discover the foods, recipes, and techniques you like, the barriers will melt away.  Not sure?  No need to be scared in the kitchen.  Here is where my expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Let an enjoyable experience with this recipe be your start.  If you are a more advanced cook, then come back and share what you made and other ideas.

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