recipe comes from The Mushroom
Council site: the definitive guide to mushrooms
with mushroom recipes and in-depth information
on fresh gourmet mushrooms, including selected
site is a mine of information if you want to learn
about mushrooms, grow them or eat them!
of the great vegetables in my opinion - and I
have never come across anyone who dislikes them!"
you would like to learn more then visit the website
3 tbs. Lime Juice
1 tbs. Olive Oil or Cooking Oil
2 large cloves Garlic, minced
1/2 tsp. Ground Cumin
1/4 tsp. Dried Oregano, crushed
10 oz. Portabella Mushrooms, thinly sliced
1 medium Red, Green or Yellow Sweet Pepper,
cut into thin strips
4 medium Green Onions, cut into 1 1/2 inch pieces
6 x 7 inch Flour Tortillas
6 each Lime Wedges (optional)
In a large plastic bag combine water, lime juice,
oil, garlic, cumin, and oregano.
mushrooms, pepper strips, and green onions;
turn bag to coat.
at room temperature for 15 to 30 minutes.
wrap tortillas in foil. Heat in a 350º oven
for 10 minutes to soften.
a large nonstick skillet cook undrained vegetables
over medium-high heat for about 5 minutes or
until peppers are tender and most of the liquid
has evaporated, stirring occasionally.
mushroom filling onto tortillas; roll up. If
desired, serve with lime wedges.
The Mushroom Council