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| Servings |
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Ingredients
- 3 Tbsp olive oil
- 1 medium yellow onion thinly sliced
- 10 medium cremini mushrooms
- 1 large portabella mushroom
- 3 cloves garlic finely minced
- 2 large canned chipotle peppers in adobo sauce, finely minced
- 1 Tbsp adobo sauce from the peppers
- salt
- 4 Corn tortillas
- cilantro
- feta cheese
- Salsa
Ingredients
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Instructions
- In a large frying pan over medium heat, pour in the olive oil. Add the onion, stir, and lower the heat. Continue cooking the onion until soft, approx. 10 minutes.
- Meanwhile, cut half of the cremini and portabella mushrooms into slices. Using a food processor, chop the remaining mushrooms and set aside.
- Add the garlic and minced chipotle peppers and adobo sauce to the onion mixture. Stir and cook for 2 minutes. Add the mushroom slices, stir, and continue cooking over low heat for 10 minutes. Add the chopped mushrooms, stir, and cook for another 4 minutes. Season to taste with salt.
- To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta. You can also add some salsa for a little more flavor and texture.
Recipe Notes
Recipe and photo courtesy of Chez Us, via The Mushroom Council.
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