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---------- Recipe via Meal-Master (tm) v8.03
Title: EASY MUSHROOM FILLED TORTILLIAS
Categories: Mexico
Yield: 1 Servings
1/2 c Fresh mushrooms
5 tb Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper, sliced
- into bite-sized strips
1/2 sm Onion, thinly sliced
-and separated into rings
1 c Prepared salsa
2 Flour tortillias
Shreded cheddar cheese
Heat tortillias in oven along with serving plate at
low temp, as per package directions (ie: in foil so
they don't dry out). (If you plan to do this in the
microwave, wait.)
Saute mushrooms, bell pepper, onions, garlic, with
seasonings in oil. I prefer somewhat crunchy bell
peppers, so i begin sauteing everything before cutting
up the pepper. This seems to get the timing right.
When the vegetables have reached
the desired level of doneness -- I like my mushrooms
cooked to death -- pour into the pan the salsa. Cook
together for several more minutes.
Place the cheese and mushroom mixture in the tortilla,
roll and serve.
(This is a "what is edible in my refrigerator" recipe
that actually turned out well. So i thought i'd share.
I never thought of mushrooms in "Mexican" food before.
'Course we made shark fajitas a few weeks ago with soy
sauce, so "authentic" doesn't seem to make a dent with
me except for how i fix refried beans.) -- Judith
Elaine Bush bush@bohr.physics.upenn.edu Physics
Department, 209 S 33rd St. Lab:
215-898-8832 Philadelphia, PA 19104-6396 USA
FAX: 215-898-2010
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