From: bush@bohr.physics.upenn.edu (Judith Elaine Bush Newton)
Reply-To: bush@bohr.physics.upenn.edu (Judith Elaine Bush Newton)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: %Easy Mushroom Filled Tortillias
Date: 31 May 1995 05:33:36 -0600
Organization: Tandem Lab - U.Penn
Message-ID: <3q2ial$d70@netnews.upenn.edu>

Quantities may vary depending on taste, given for one serving. The bell pepper, 
onion, and garlic can be omitted to suit, and I don't think this would be harmed
 by adding more red pepper.

1/2 cup fresh mushrooms 
several tbs olive oil (or your choice for sauteeing -- butter would
        be WONDERFUL)
salt, pepper and other seasonings (oregano, marjoram) 
garlic 
1/2 bell pepper, sliced into bite-sized strips
1/2 small onion, thinly sliced and separated into rings


1/2 to 1 cup prepared salsa
1 to 2 flour tortillias

shreded cheddar cheese (haven't tried this yet, but i will tonight)

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

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