Recipe: Several Mushroom Fajitas Recipes for Heidi

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") 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

Portobello Mushroom Fajitas
Yield: 1 Servings

3 tb water
3 tb lime juice
1 tb olive oil or cooking oil
2 large cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp dried oregano, crushed
10 oz Portobello mushrooms, thinly sliced
1 med red, green, or yellow sweet pepper, cut into thin strips
4 green onions, cut into 1 inch pieces
6 (7-inch) flour tortillas
lime wedges (optional)

For marinade, in a large plastic bag combine water, lime juice, oil, garlic, cumin, and oregano. Add mushrooms, pepper strips, and green onions; turn bag to coat. Marinate at room temperature for 15-30 minutes. Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes to soften. For filling, in a large nonstick skillet cook undrained vegetables over medium-high heat for about 5 minutes or till peppers are tender and most of the liquid has evaporated, stirring occasionally. To serve, spoon mushroom filling onto tortillas; roll up. If desired, serve with lime wedges. Makes 6 side-dish servings.

Triple Mushroom Fajitas
From: Karen C. Greenlee - greenlee@bellsouth.net
Serving Size : 4

1/2 cup brown or white rice
1/4 cup water
2 tablespoons lime juice
1 tablespoon olive oil
2 cloves garlic -- minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 ounces fresh Portobello mushrooms, stemmed -- thinly sliced
3 ounces fresh shitake mushrooms, stemmed -- thinly sliced
3 ounces fresh chanterelle or oyster mushrooms -- thinly sliced
1 medium green or red bell pepper -- cut into thin strips
4 green onions, cut into -- 1 1/2" pieces
8 7-8-inch flour tortillas
1/4 cup slivered almonds, toasted (optional)
green onion tops (optional)
fresh cilantro (optional)

Cook rice according to package directions omitting any salt. Meanwhile, for marinade, in a large plastic bag set in a deep bowl, combine the water, lime juice olive oil, garlic, cumin, oregano, and salt. Add mushrooms, pepper strips, and green onions. Seal the bag; turn bag to coat vegetables. Marinate at room temperature for 20-30 minutes. Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes to warm and soften.

For filling, in a large nonstick skillet, cook undrained mushroom mixture over medium-high heat for 6-8 minutes or until peppers are tender and all but about 2 tablespoons of the liquid has evaporated, stirring occasionally. Stir in rice and almonds and heat through.

To serve, spoon mushroom-rice mixture onto tortillas; roll up. If desired, tie a green onion top around each tortilla and garnish with cilantro. If desired, serve with lettuce, lime wedges, and/or cherry tomatoes.