1/2 tablespoon olive oil
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sauté 5 minutes or until almost tender.
Add onion and garlic. Reduce heat to medium, and cook for 4 minutes or until the onion becomes translucent, stirring frequently.
Remove from heat; stir in cilantro, lime juice, salt, and peppers. I used jalapeño peppers. I keep a bag of them in my freezer, tops cut off. They keep really well that way. I cut them after they’ve thawed partially.
Spoon about 1/4 cup mushroom mixture down center of each tortilla. Add whatever toppings you like: the more the merrier. Roll up. Insert into mouth and enjoy!
I add some shredded soy cheese, hot sauce, bell pepper and wrapped it in a lightly toasted corn tortilla. This is a perfect treat for a Saturday evening game or a Wednesday night fight. You’ll have to scale up my recipe but this is social food to enjoy with good friends (though I think all good food is made better by good company.)
This is Christie, signing off.