Mushroom tacos

Serves 4 #STARFineFoods Ingredients: 1 package of tortillas 2 tablespoons STAR extra-virgin olive oil 21 oz mixed mushrooms 1 large red onion, thinly sliced 1 lime 2.7 oz of Borges Natura walnut drink 1 oz of fresh coriander, finely chopped Spinach leaves Spice mix: salt, pepper, herbs de Provence (add chili to taste) Instructions:

Mix the spices with the STAR extra-virgin olive oil in a bowl. Add the mushrooms and stir. Cook the mixture for a few minutes in a very hot pan until the mushrooms are golden brown.

Add the onion and cook 2 more minutes. Add the juice of one lime.

Mix the nut drink and the coriander.

Bake the tortillas at 356 F for 4 minutes.

Remove the tortillas from the oven and fill them: first the spinach leaves, then the mushroom mixture and, finally, a drizzle of the walnut drink and coriander sauce.

Mushroom tacos

Ingredients

  • 1 package of tortillas
  • 2 tablespoons STAR extra-virgin olive oil
  • 21 oz mixed mushrooms
  • 1 large red onion, thinly sliced
  • 1 lime
  • 2.7 oz of Borges Natura walnut drink
  • 1 oz of fresh coriander, finely chopped
  • Spinach leaves
  • Spice mix: salt, pepper, herbs de Provence (add chili to taste)

Instructions

1

Mix the spices with the STAR extra-virgin olive oil in a bowl. Add the mushrooms and stir. Cook the mixture for a few minutes in a very hot pan until the mushrooms are golden brown.

2

Add the onion and cook 2 more minutes. Add the juice of one lime.

3

Mix the nut drink and the coriander.

4

Bake the tortillas at 356 F for 4 minutes.

5

Remove the tortillas from the oven and fill them: first the spinach leaves, then the mushroom mixture and, finally, a drizzle of the walnut drink and coriander sauce.

1

Mix the spices with the STAR extra-virgin olive oil in a bowl. Add the mushrooms and stir. Cook the mixture for a few minutes in a very hot pan until the mushrooms are golden brown.

2

Add the onion and cook 2 more minutes. Add the juice of one lime.

3

Mix the nut drink and the coriander.

4

Bake the tortillas at 356 F for 4 minutes.

5

Remove the tortillas from the oven and fill them: first the spinach leaves, then the mushroom mixture and, finally, a drizzle of the walnut drink and coriander sauce.

Total Time: 25 minutes

Serves: 4

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