Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Potato and Mushroom Tacos https://www.metro.ca/userfiles/image/recipes/tacos-pommes-terre-champignons-5703.jpg PT30M PT20M PT50M
Boil potatoes in a pot of salted water until tender but still somewhat firm. Drain and cool. Peel and cut into large ¾-inch (1.5-cm) dice. Heat oil and brown chopped mushrooms, shallots and garlic. Add salsa, taco seasoning and tomato. Stir potatoes into this mixture. Spoon into taco shells and top with cheese. Serve with an arugula or mesclun salad.
6
1 lb Québec white-flesh potatoes 1 Tbsp. (15 mL) olive oil 2 cups (500 mL) chopped portobello mushrooms 2 cups (500 mL) chopped shiitake mushrooms 1 cup (250 mL) chopped oyster mushrooms 2 shallots, sliced very thin 2 garlic cloves, sliced very thin 1/2 cup (125 mL) mild salsa 5 tsp. (25 mL) taco seasoning 1 tomato, peeled, seeded, coarsely chopped 1/4 cup (60 mL) grated Monterey Jack 12 taco shells
Potato and Mushroom Tacos

Potato and Mushroom Tacos

Rate this recipe
0 Vote
6
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    Québec white-flesh potatoes
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 2 cups
    (500 mL)
    chopped portobello mushrooms
  • 2 cups
    (500 mL)
    chopped shiitake mushrooms
  • 1 cup
    (250 mL)
    chopped oyster mushrooms
  • 2
    shallots, sliced very thin
  • 2
    garlic cloves, sliced very thin
  • 1/2 cup
    (125 mL)
    mild salsa
  • 5 tsp.
    (25 mL)
    taco seasoning
  • 1
    tomato, peeled, seeded, coarsely chopped
  • 1/4 cup
    (60 mL)
    grated Monterey Jack
  • 12
    taco shells
Imprimer ma sélection

Preparation

Boil potatoes in a pot of salted water until tender but still somewhat firm.

Drain and cool. Peel and cut into large ¾-inch (1.5-cm) dice.

Heat oil and brown chopped mushrooms, shallots and garlic.

Add salsa, taco seasoning and tomato.

Stir potatoes into this mixture.

Spoon into taco shells and top with cheese.

Serve with an arugula or mesclun salad.

Source : pommedeterreQuebec.com

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.