Selection: Good-quality Portabella
mushrooms are dark brown, dry and have smooth, firm caps.
Avoid: Avoid products that are wet, black, bruised, or has spots of mold.
Background Info: The grown up brother of the crimini mushroom. The large size
became popular in Italy many years ago. Introduced to the United States in 1981.
Taste: Similar to white button
mushrooms or crimini but far more robust.
Texture: Dense meaty texture.
Storage and Handling: Keep refrigerated
1 lb. fresh button white mushrooms
8 oz. portabella mushrooms
1/2 t. salt
1 t. garlic minced
2 T. oil
1 large onion cut into 8 wedges
1 red pepper cut into 1/2 inch strips
2 t. jalapeno peppers finely chopped
1 T. cilantro fresh and chopped (optional)
8 6 inch flour tortillas
Slice the mushrooms into 1/4 inch slices. In a large skillet heat the 1 T. oil
over high heat. Add the mushrooms and garlic. Saute quickly until tender, about
3 minutes. Remove the mushrooms to a bowl. Add the remaining oil, onion, and red
pepper to the pan. Cook until tender crisp, about 5 minutes. Return the
mushrooms to the pan and stir in the jalapeno peppers. Heat until hot. Add the
cilantro if desired.
Warm the tortillas and serve with the cheddar cheese, salsa and sour cream.