MUSHROOM FAJITAS

1 LB fresh white mushrooms, cut in 1/4" 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 & salt in a large skillet over high heat until very hot. Add mushrooms & garlic, cooking until mushrooms are tender, stirring often, about 3 minutes. Remove mixture to a bowl & reserve. add onion & red pepper cooking until tender, about 5 minutes. Return mushroom mixture to skillet, stir in jalapeno peppers & cilantro, stirring until hot. Spoon into the center of each tortilla, fold & top each with sour cream & additional chopped jalapeno's, if desired. SERVINGS: 4