Easy Mushroom Filled Tortillias Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Fresh mushrooms,
5 tbsp: Olive oil,
Salt,
Pepper,
Oregano,
Marjoram,
Garlic,
1/2: Bell pepper, sliced into bite-sized strips
1/2 small: Onion, thinly sliced and separated into rings
1 cup: Prepared salsa,
2: Flour tortillias,
Shreded cheddar cheese,
Directions:
Heat tortillias in oven along with serving plate at low temp, as per
package directions (ie: in foil so they dont 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 id share. I never thought of mushrooms
in "Mexican" food before. Course we made shark fajitas a few weeks
ago with soy sauce, so "authentic" doesnt 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
~~~ Rec.food.recipes is moderated; only recipes and recipe requests
are accepted for posting. Please read the "Posting Guidelines"
article. Recipes/requests go to recipes@rt66.com; questions/comments
go to tfdpress@acpub.duke.edu. Please allow several days for your
submission to appear.
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.com!not-for-mail From: Litman@interramp.com (Jessica Litman)
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rec.food.cooking Date: 31 May 1995 05:35:32 -0600 Organization: Wayne
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Source from luhu.jp
package directions (ie: in foil so they dont 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 id share. I never thought of mushrooms
in "Mexican" food before. Course we made shark fajitas a few weeks
ago with soy sauce, so "authentic" doesnt 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
~~~ Rec.food.recipes is moderated; only recipes and recipe requests
are accepted for posting. Please read the "Posting Guidelines"
article. Recipes/requests go to recipes@rt66.com; questions/comments
go to tfdpress@acpub.duke.edu. Please allow several days for your
submission to appear.
Path: newsbf01.news.aol.com!newstf01.news.aol.com!uunet!bloom
beacon.mit.edu!gate
ch!swrinde!sgiblab!rahul.net!a2i!mack.rt66.com!mack.rt6
.com!not-for-mail From: Litman@interramp.com (Jessica Litman)
Newsgroups: rec.food.recipes Subject: Soft shell crab Followup-To:
rec.food.cooking Date: 31 May 1995 05:35:32 -0600 Organization: Wayne
State University Lines: 33 Sender: phill@mack.rt66.com Approved:
phill@rt66.com Message-ID: <3q2i92$iif@usenet.interramp.com>
Reply-To: Litman@interramp.com (Jessica Litman) NNTP-Posting-Host:
mack.rt66.com
Source from luhu.jp
Tags
Mexico