|Oyster mushroom chili perking away in a deep pan.|
A more reduction of the sauce will make this a wonderful filling for tacos.
Another dish to consider!
1 pk. of ground Jennie-O turkey (any ground meat will do)
2 cloves of minced garlic
1 medium diced onions
1 tblsp. of tomato paste
1 tablespoon of olive oil or vegetable oil
Diced green chili pepper (optional) * instead use sweet green peppers diced)*
1 pk. of oyster mushrooms (cleaned)
1 can (15 oz.) of diced tomatoes
1 can (15 oz.) of gandules verdes (green pigeon peas) - rinsed and drained*
Sofrito (google for recipe) or a jar of Goya's sofrito *
In a large deep pan heat the oil and add the ground meat until the water from the meat evaporates; make a small well in the middle and add the diced garlic, onions, chili pepper until translucent. Continue cooking for about 3 minutes before adding the mushrooms, mixing well; incorporate the tomato paste, sofrito; add the diced tomatoes, and let simmer for 10-15 minutes before adding the gandules verdes. Simmer for another 10 minutes. * you may simmer this longer to reduced the sauce for TACOS.
Serve with diced white onions on top and shredded cheese. (picorino romano)