I just discovered a new treasure for cooking and I am hoping it is vegan.  Love mushrooms and I love this new glaze I found at Trader Joe’s market.  It is not really a vinegar.  It has the consistency of a syrup.  The flavor also is not too bitter or vinegary.  I have actually used it on vegan soy ice cream like one would use chocolate sauce.  I just contacted Trader Joe’s too, because though it does not appear to make me sick, I want to make sure it is gluten free.

Ingredients:

• 1/2 to 1 cup of brown mushrooms (depending on how many and how much you want on your tacos)
• olive oil spray or tablespoon oil to cook with
• 1 tablespoon balsamic glaze
• 1/2 cup arugula or dark fresh greens of choice
• one or more tortillas toasted slightly

Spray a saucepan or frying pan with olive oil or use a tablespoon of oil and heat until the pan is hot.

Add mushroom and start to cook.  When the mushrooms start to get soft add the balsamic glaze.  Stir until the mushrooms are well coated.  Heat until the mushrooms are well cooked and soft.  Remove from heat and set aside.

While the mushrooms are cooking place the tortilla shells in a toaster oven or use a frying pan sprayed with oil to toast them until desired.  Toasting is optional.

Place the tortillas on a plate and add some arugula or leafy greens on top.  Add a portion of the mushrooms.  Fold the tortilla to create a taco and eat and enjoy.

You could add other vegetables to the mushrooms.  Tomatoes for example would really make these tacos HOT.  Sprinkle in some nutritional yeast to get your B12 vitamins too.  Experiment and have fun.