Gin Roasted Pepper Mushroom Fajitas 2 tablespoons olive oil 1/2 pound mushrooms, sliced ¼ teaspoon salt 1 red bell pepper, thinly sliced 1 medium onion. thinly sliced 2 tablespoons Gin Roasted Pepper Marshall’s Haute Sauce 4 flour or corn tortillas Optional: cilantro, radish, cheese garnish Heat oil in a medium skillet, over medium-high heat. Once olive oil is fluid, add mushrooms. Sprinkle with salt and pepper, cook mushrooms, without moving the pan or stirring, about 4 minutes, flip mushrooms and let cook until moisture is released, and mushrooms are golden, about 3 minutes. Add peppers and onions, and sauté, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add gin roasted pepper hot sauce and cook for 2 minutes, until combined. Serve with warm tortillas, crumbled cheese, cilantro, and radishes. Note: If you watched the cooking demo I used this recipe, but substituted 1 fennel bulb (thinly sliced and soaked in ice water for 10 minutes) for the onion 1 half pound lions main mushroom, smashed between two skillets
