| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | lb | Fresh white or brown; (crimini) Monterey Mushrooms |
| 1/4 | c | Taco sauce |
| 1/4 | c | Chopped onion |
| 1 | tb | Chopped green pepper |
| 1/4 | ts | Salt |
| 2 | ts | Cornstarch |
| 3 | Ready-to-heat taco shells | |
| 3 | oz | Finely shredded pasteurized process cheese product |
| Shredded lettuce | ||
| Diced tomato; salted |
INSTRUCTIONS
Combine taco sauce, onion, green pepper and salt in medium-sized saucepan. Bring to boil. Reduce heat. Cover and simmer about 5 minutes, stirring occasionally. Toss cornstarch with mushrooms. Stir into sauce. Simmer uncovered, 8 minutes or until mushrooms are tender and sauce is thick. Stir occasionally. Meanwhile, heat taco shells according to package directions. Spoon 2 tablespoons mushroom mixture into shell. Top with 2 tablespoons cheese product. Repeat for remaining tacos. Add lettuce and tomato as desired. Makes 4 servings. Try a mushroom filling instead of meat. Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998
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