Garlic and Herb Mushroom Tacos
Serve these with a side of garlic rice…. YUM!!
1/4 cup mayonnaise
1 Tablespoon garlic powder
1/8 teaspoon cayenne pepper sauce, or to taste
1 5-ounce bag arugula or spring salad mix
2 cups wild mushrooms (I used cremini and shiitake)
1 medium shallot
1 1/2 Tablespoons butter
salt and pepper, to taste
1/2 cup herbed goat cheese, crumbled
2 teaspoons fresh thyme
6 spinach tortillas
- In a small bowl, combine mayonnaise, garlic powder, and pepper sauce. Toss lightly with the salad mix and set aside.
- Melt butter in a large skillet over medium heat. Add shallot and cook until light golden brown.
- Add the mushrooms and continue cooking 3-5 minutes, stirring occasionally. Sprinkle with fresh thyme.
- Top warm tortillas with salad mix, mushrooms, and goat cheese.