Recipe of Easy Mushroom Filled Tortillias - Food Recipes

-- Extracted from Meal-Master (tm) v8.03 --

Title: EASY MUSHROOM FILLED TORTILLIAS
Categories : Mexico
Serving size: 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 -----