Main Dishes

• Potato and mushroom tacos

• Portions : 6
• Cuisson : 30 min
• Préparation : 20 min

Ingredients

• 500 g (1.1 lb.) white Quebec potatoes
• 15 ml (1 tbsp.) olive oil
• 500 ml (2 cups) portobello mushrooms, chopped
• 500 ml (2 cups) shiitake mushrooms, chopped
• 250 ml (1 cup) oyster mushrooms, chopped
• 2 dry shallots
• 2 cloves garlic
• 125 ml (1/2 cups) mild salsa
• 22.5 ml (1½ tbsp.) taco seasonings
• 1 fresh tomato
• 60 ml (1/4 cup) Monterey Jack cheese, grated
• 12 taco shells

Preparation

Boil potatoes in salted water until they are cooked, but still firm. Drain, cool, peel, and cut into 1.5 cm (3/4 in.) cubes.

Heat oil and fry mushrooms with dry shallot and garlic.

Add mild salsa, taco seasonings and the tomato (preferably skinned, seeded and cut into strips)

Add potatoes to this mixture.

Garnish taco shells with some cheese.

Serve with arugula or mesclun salad.

Variation: For a more Asian dish, replace the salsa with 60 ml (1/4 cup) Tamari sauce and the taco seasonings with 2.5 ml (1/2 tsp.) of chopped ginger and omit the cheese. Serve with a bok choy salad with vinaigrette made of sesame oil and rice vinegar.