We’ve come up with a simple and “healthier” breakfast taquitos recipe using crimini mushrooms that we think you’ll want to make again and again. Instead of deep frying the taquitos we bake them in the oven. It is a recipe that the kids can help out with and that the whole family can enjoy!
Recipe by Carole of The Yum Yum Factor
Shepherd’s pie was requested but it’s not my favourite. Why not make a filling that I really like and top it with some mashed something or other and just call it a day? I really wanted something that was a bit spicy, like a Jamaican beef patty. My beef/mushrooms patty filling is the right consistency, it’s spicy and the family likes them as much as I do. There was no reason it wouldn’t work.
And that is how Shepherd’s Patty Pie was born. I took my usual blend and extend beef/mushroom filling and topped with it with mashed sweet potatoes to balance out the heat and everyone got what they wanted.
This recipe is a bit of a globe trotter. The chickpea batter is inspired by Indian pakoras, yet the mushroom pieces emerge from the oil lightly coated, like Japanese tempura. With its mix of mint, cilantro and lime, the sauce could be Mexican. The mushrooms? Grown right here in Canada. Given the diversity of flavours and ingredients, I’m tagging this an international dish.
We have a guest in the kitchen! We’re thrilled to welcome back a familiar face, Kathy, formerly of eatHalifax. These days Kathy is teaming up with with talented food photographer, Kelly Neil, to launch Wild Card Creative! No matter where we find her, we know her recipes are dynamite and we can’t wait to dig into today’s creation…