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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

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6
Potato and Mushroom Tacos
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    Québec white-flesh potatoes
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    SWEET POTATOES

    SWEET POTATOES

    $1.29 /lb

    PRODUCT OF U.S.A. 2.84/kg

  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 2 cups
    (500 mL)
    chopped portobello mushrooms
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    170 g CAPS OR SLICES PRODUCT OF ONTARIO

  • 2 cups
    (500 mL)
    chopped shiitake mushrooms
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    170 g CAPS OR SLICES PRODUCT OF ONTARIO

  • 1 cup
    (250 mL)
    chopped oyster mushrooms
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    170 g CAPS OR SLICES PRODUCT OF ONTARIO

  • 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
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    RED, ORANGE OR YELLOW SWEET PEPPERS OR AVOCADOS 5 PK OR GRAPE TOMATOES OR ATTITUDE SALADS

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    $2.44 ea. or /lb

    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

    TOMATOES ON THE VINE

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    $2.88 /lb

    PRODUCT OF MEXICO 6.35/kg

  • 1/4 cup
    (60 mL)
    grated Monterey Jack
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    2 AIR MILES® Bonus Miles

    IRRESISTIBLES ORGANIC CHEESE

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    200 g SELECTED VARIETIES

  • 12
    taco shells
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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

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.

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