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Mushroom Tacos

3/21/2021

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Ready in 20 minutes with a little prep ahead of time!

Ingredients

Mushrooms, shredded (¼ lb makes about 3 tacos)
Holly Jolly Jams Garlic Pepper Jelly
Olive Oil
Salt to taste
1 Red Onion, thinly sliced
½ cup Apple Cider Vinegar
1 T sugar
1 ½ t salt
Cilantro
Taco Shells

Preparation

Pickled onions. Whisk vinegar, sugar, salt and 1 cup water together.
Place sliced onion in a bowl or jar.
Pour liquid ingredients over onion and let sit at room temperature for an hour, or make ahead of time and refrigerate.
Mushrooms. Shred mushrooms into thin strips
Sautee mushrooms in pan with a little water until mushrooms release their water, then add oil and continue cooking until mushrooms get a little crispy and browned on edges.
Take off heat and add 1-2 t of jam per ¼ pound mushrooms
Add salt to taste.
Prepare taco shells as desired. We use a cast iron skillet on high heat to lightly brown them on both sides.
Layer mushrooms and onions on shells and garnish with cilantro or any other toppings.

Tips
Make the pickled onions ahead of time. Thinly sliced carrots, pineapple or mango could also be added.
Feel free to add some other herbs to the onions.
Other garnish ideas:
Cilantro avocado mayo or sour cream
Avocado
Cotija cheese
Fresh squeezed lime

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Shepherd's Pie

3/13/2021

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This is a great recipe to celebrate St. Patrick's Day , but don't limit yourself to eating this once a year!

Ingredients

2.5-3 pounds russet potatoes
12-16oz. Mushrooms, chopped
1 lb ground meat of choice (optional)
2 carrots, chopped
1 yellow onion, chopped
5 T Butter Me Up Garlic Basil butter
1 small can tomato paste
½ cup red wine
2 cups broth/soup base
1 t thyme
1t rosemary
1t basil
2T Worcestershire (optional)
2T balsamic vinegar
½ cup peas (or more)
Milk
Salt and pepper

Ready in 45 minutes
Serves 8 people

Preparation

Boil potatoes in water, until tender, as you would for typical mashed potatoes. We left the skin on. You can peel them if you prefer.
Chop mushrooms by hand or in food processor for smaller, “ground meat” style pieces. Sautee with 2T broth for 3 minutes, then add 1T of the butter.
Add meat, if doing so and begin browning.
When meat is done, or almost done if you’re impatient like me, add chopped onions and carrots. Sautee until slightly tender.
Sprinkle in herbs and peas, stir.
Add broth and wine, bring to a simmer for a few minutes.
Stir in tomato paste, Worcestershire and balsamic vinegar. Let this sit off heat while you prepare potatoes. We left ours pretty wet, like a stew.
Preheat oven to 400F
Potatoes. Strain the cooked potatoes and mash them up with remaining 3-4 T butter and milk. We used about ½ cup for a drier version. A wetter version will be easier to spread. Add salt and pepper to taste.
Pour mushroom mixture into a 9x13 inch casserole dish/lasagna pan.
Spread mashed potatoes on top.
Bake uncovered for about 20 minutes. Or until top of potatoes start to brown and bottom stew is bubbly. Let cool a few minutes before serving.
Garnish with fresh Parsley if desired.

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Mushroom Tacos

Shepherd's Pie

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