6 Ounce Package of Roughly Chopped Mushrooms
1/4 cup Trader Joe’s Organic Vegetable Broth (Low sodium)
2 tsp of Spanish Gardens Taco Seasoning
1 tsp Cayenne Pepper (35K HU)
4 Soft Corn Tortillas
Heat veg. broth in wok in wok until bubbling vigorously over medium high heat. Add mushrooms. Stir around until coated in broth. They will start to absorb the broth. Add half the spices. Stir around. Add the other half.
While the shrooms are shrinking/cooking, keep stirring them intermittently, start toasting the corn tortillas in a small skillet, about 1 minute each split on each side.
Put in a clean Chipotle bowl (or other taco bowl) and spoon in shrooms when done. Enjoy the deliciousness.
Each serving of 4 tacos cost: ~$1.20
cameron russell and benjamin eidem in “love in a warm climate”,photographed by lachlan bailey for man about town #12
William Merritt Chase
First Touch of Autumn
Oil on canvas
Indianapolis Museum of Art
Dawes - Time Spent in Los Angeles
Monday’s don’t even exist on a place this beautiful.