Specialty Beverage
Blind Tiger
Zero Proof Cocktails
16 oz I Save $3
Delicious zero proof cocktails created by Rebecca Styn to be redolent of the Roaring Twenties speakeasy culture.
McKinlay
Make Meatless Monday even more delicious with our mushroom tacos recipe made with locally foraged mushrooms. This versatile mix cooks up in minutes and tastes great in enchiladas, tostadas or fajitas too. Add your favorite local toppings, like Don Froylan Cotija and De Casa Fresh Salsa, to make this your new go-to vegetarian meal.
Serves: 4
Difficulty: easy
Ingredients:
Prep time: 10 minutes
Cook time: 20 minutes
Diet: Gluten-Free
8 oz. each favorite mushrooms (Portobello, oyster, shiitakes) sliced.
4 T Durant Extra Virgin Olive Oil
1 ea. yellow onion, diced.
2 T garlic, minced
1 t salt
½ t black pepper
½ t ground cumin
½ t dried oregano
2 t Bend Chipotle Sauce (or to taste)
2 t fresh lime juice
½ c cream
12 De Casa gluten-free corn tortillas
¼ c cilantro leaves
4 oz. Don Froylan Cotija, crumbled
1 c fresh salsa
1 lime, wedged
Steps:
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• Stem and gill the mushrooms and slice about ¼” thick.
• Sauté onion in oil until golden. Add garlic and stir. Add mushrooms, spices and lime juice, and cook, stirring until mushrooms have softened and begun to dry.
• Add Bend Chipotle Sauce and cream. Continue to cook, stirring constantly until thickened and cream is absorbed, about 5 min. Taste for seasoning and adjust as desired.
• Heat tortillas in hot skillet a few at a time. Fill with ¼ c mushroom mixture and top with cotija and cilantro. Serve with lime wedges and salsa.
MUSHROOM TACOS FOR ALL RECIPES, VISIT MARKETOFCHOICE.COM/ RECIPES
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