Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:3
Another necessity meal! Had some mushrooms and chipotle chiles in the fridge, so we had to use them. Fortunately, it turned out really well!
Ingredients:
| 8-12 | ounce | mushroom (button) sliced |
| 1/2 | medium | onion (red) chopped |
| can | chipotle in adobo sauce (canned) | |
| 1 | teaspoon | chili powder |
| 6-8 | tortillas (corn), or flour | |
| 1 | lime | |
| 1/2 | cup | cilantro chopped |
| 1 | clove | garlic chopped |
| 1 | tablespoon | canola oil |
| salt | ||
| black pepper | ||
| sour cream , optional |
Directions:
This dish is cooked in an Asian style with a very hot wok. You basically want the mushrooms to sear, just as they cook.
1. Heat a wok on high heat. Once hot, add the garlic and onions. A few seconds later, add abot 2 chipotles (chopped), but do not add the adobo sauce yet.
2. Just as the onions start turning translucent, add the mushrooms. Cook the mushrooms on high heat, pressing them against the wok to blacken them. You want to cook them quickly, so they don’t release too much of their liquid.
3. Once the mushrooms are close to done, add about 2 tablespoons of the adobo sauce. Mix thoroughly.
4. Warm the tortillas either in the microwave or on a skillet with some oil. Serve the searing hot mushroom mixture into the tortillas. Top with lime juice, cilantro, and sour cream.
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#1 by Amrita on July 17, 2010 - 4:01 pm
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no oregano in this please- seems like mistake in typing the ingredients.
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#2 by adit on July 17, 2010 - 5:40 pm
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Ok, I removed oregano… finally!
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