Gin Roasted Pepper Mushroom Fajitas

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

 

  1. 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.
  2. Add peppers and onions, and sauté, stirring occasionally, until onions are soft and translucent, about 5 minutes.
  3. Add gin roasted pepper hot sauce and cook for 2 minutes, until combined.
  4. 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

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