Triple Mushroom Fajitas

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* Exported from MasterCook *

 

Portobello Mushroom Fajitas

 

Recipe By :

Serving Size : 6 Preparation Time :0:20

Categories : Mexican/Southwestern Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 clove garlic -- minced

1 teaspoon ground cumin

1/2 teaspoon salt

3/4 pound fresh baby portobello or crimini mushrooms -- thinly

sliced

2 cups frozen stir-fry bell peppers & onions -- (from a 16 oz.

pkg.)

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

6 flour tortillas

salsa, guacamole, and/or sour cream

 

Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high

heat. Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes,

stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro

and lime juice.

Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve

with salsa, guacamole, and/or sour cream, if desired.

 

 

 

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* Exported from MasterCook *

 

Triple Mushroom Fajitas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Mexican/Southwestern Rice

 

Amount Measure Ingredient -- Preparation Method

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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.

 

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