Add <quantity>8</quantity> medium green tomatoes to a large pot

Add <quantity>¼</quantity> medium onion

Add <quantity>1</quantity> peeled garlic clove

Add <quantity>2</quantity> serrano peppers

Add enough water to cover the ingredients

Simmer over medium heat until the green tomatoes are pale green

Remove the ingredients from the water with a slotted spoon and transfer them to a blender

Add <quantity>1<unit>bunch</unit></quantity> of coriander

Blend until it turns into a sauce

Add salt to taste and stir. The salsa verde is ready

Slice <quantity>¼</quantity> of a white onion

Slice <quantity>¼</quantity> of a serrano pepper

Cut <quantity>¼<unit>cup</unit></quantity> of epazote leaves in half

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a pan over medium heat

Add the sliced onion

Add the serrano pepper

Add <quantity>500<unit>g</unit></quantity> of maitake mushrooms

Add the epazote leaves

Season with salt to taste

Add <quantity>1<unit>cup</unit></quantity> of the salsa verde. Cook for 3m, until reduced and thick in consistency. The mushroom in salsa verde is ready

Chop <quantity>¼</quantity> of a white onion into a small dice

Mince <quantity>½</quantity> of a serrano pepper

Roughly chop <quantity>1<unit>bunch</unit></quantity> of fresh coriander

Put <quantity>2<unit>tbsp</unit></quantity> of the mushroom in salsa verde on a tortilla. Add onion, serrano pepper and coriander to taste. The mushroom in salsa verde tacos are ready

Squeeze lime over the tacos and enjoy!