Crescent Dragonwagon's Shitake Mushroom Fajitas

[Guest guest]

This is from our favorite vegetarian Crescent Dragonwagon's

" Dairy Hollow House Soup & Bread cookbook.

 

 

Prize-Winning Portobello - Shiitake Mushroom Fajitas

 

This delightful

vegetarian recipe

was the winner of

the 1999 Newman's

Own Recipe Contest,

in the Food Professional

Category.

 

Spicy mushroom fajitas,

marinated in Newman's

Own dressing, then grilled

with onions, and peppers,

served with all the fixings

(including Newman's Own

salsa), are the creation

of Eureka Springs artist

and cook Freddie Maese.

 

We are grateful! And you

will be, too, when you

indulge in these fajitas,

which we think may just

beat any you have ever

tasted.

 

Ingredients:

 

~~~ Mushroom marinade:

 

1 cup Newman's Own Balsamic Vinaigrette

1 fresh jalapeno pepper, stemmed, finely diced

1 large clove garlic, pressed

2 packages (6 ounces each) sliced Portobello mushrooms

8 ounces shiitake mushrooms, stems removed, sliced

 

~~~ Vegetable sauté:

 

1 tablespoon olive oil

1 large onion, sliced vertically into thin crescents

1 green pepper, slivered

1 red pepper, slivered

 

Fajita fixings, as preferred

 

4-6 burrito-sized flour tortillas (preferably

whole-wheat), warmed

Salsa

 

Any or all of the following: sliced avocado, sour cream,

grated sharp cheddar or Monterrey jack cheese, shredded

lettuce, diced tomato, minced fresh cilantro

 

 

Combine in a glass or nonractive bowl all ingredients for

mushroom marinade, tossing well.

Set aside to marinate for at least 1 hour at room temperature, or overnight

refrigerated.

Stir occasionally.

Heat olive oil in a large nonstick skillet over

medium heat.

When skillet is very hot, add onions and peppers.

Cook over medium heat for 30 to 35 minutes, until

onions are tender and golden, stirring occasionally.

 

Meanwhile, preheat oven to 450 F.

Heat jelly-roll pan in oven for 5 minutes.

Remove hot pan from oven.

 

Drain mushrooms (reserving drained marinade for

another use).

Scatter drained mushrooms over pan and replace

in oven.

Bake for 20 minutes.

Remove from oven and add mushrooms to onion-pepper sauté. Stir to combine.

Serve at once, letting each diner fold a little of the

sizzling mushroom-onion mixture into a tortilla, along

with salsa and other fixings.

Serves 4 to 6.

 

 

 

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