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.
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.
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.
Total Time: 25 minutes
Serves: 4
