{"id":30875,"date":"2014-01-26T22:14:46","date_gmt":"2014-01-27T03:14:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30875"},"modified":"2014-01-26T22:14:46","modified_gmt":"2014-01-27T03:14:46","slug":"roasted-mushroom-tacos%e7%84%bc%e3%81%8d%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%82%bf%e3%82%b3%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30875&lang=en","title":{"rendered":"Roasted Mushroom Tacos
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\"73\"<\/a><\/p>\n

Roasted Mushroom Tacos<\/strong><\/p>\n

It’s hard to find a small bag of tortillas, so once I buy a bag, we have to have tacos for a while. So I try to use different ingredients to keep our tacos fun and interesting. This ones are stuffed with roasted mushrooms, green beans, and roasted and mashed yam, and served with spicy mayo and homemade cilantro sauce.<\/p>\n

Roasted mushroom tacos: corn tortillas, roasted bella mushrooms, cooked and sauteed green beans, roasted and mashed yam, spicy mayo (mayonnaise, Louisiana hot sauce, sugar, salt), cilantro sauce (cilantro, cooked garlic, lime juice, water, grape seed oil, cumin, sugar, salt, pepper)<\/p>\n

\"74\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Roasted Mushroom Tacos It’s hard to find a small bag of tortillas, so once I buy a bag, we have to have tacos for a while. So I try to use different ingredients to keep our tacos fun and interesting. This ones are stuffed with roasted mushrooms, green beans, and roasted and mashed yam, and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-30875","post","type-post","status-publish","format-standard","hentry","category-mushroom"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30875"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30875\/revisions"}],"predecessor-version":[{"id":30882,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30875\/revisions\/30882"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}