MUSHROOM FAJITAS

1 lb fresh white mushrooms, cut in 1/4-inch thick slices
8 oz portabella mushroom caps, halved & cut in 1/4" slices
1/2 tsp salt
1 tsp finely chopped garlic
2 Tbsp vegetable oil
1 large onion, cut into 8 wedges
1 large red bell pepper, cut in 1/2" wide strips
2 tsp finely chopped jalapeno peppers, no seeds
8 (6-inch) corn tortillas, warmed (flour tortilla is ok)
Sour cream
Chopped fresh cilantro to taste

Place oil and salt in a large skillet over high heat until very hot. Add mushrooms and garlic, cooking until mushrooms are tender, stirring often, about 3 minutes. Remove mixture to a bowl and reserve.

Add onion and red pepper to skillet, cooking until tender, about 5 minutes. Return mushroom mixture to skillet, stir in jalapeno peppers and cilantro, stirring until hot.

Spoon into the center of each tortilla, fold and top each with sour cream and additional chopped jalapenos, if desired.

Servings: 4