Mushrooms in Chipotle
by V & V Supremo Foods, Inc.
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2.50
Loading...30 Min
2
Servings
14
ingredients
Here is a perfect vegetarian option for the party. The delicious combination of sour cream, chipotle and mushrooms will please the crowd!
Ingredients
- 1 (7 oz.) pkg. shiitake mushrooms (or any mushroom)
- 2 Tbsp. butter, unsalted
- 1 medium onion, sliced fine
- 2 large garlic cloves, minced
- ½ tsp. fresh ground black pepper
- 2 tsp. chopped fresh thyme
- 2 Tbsp. fresh epazote, chopped (optional)
- 1½ cups Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- 1 canned chipotle pepper, minced
- 1 Tbsp. adobo from canned chipotles
- salt to taste
- ½ cup V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
- ¼ cup cilantro, chopped
- 12 corn or flour tortillas
5 Steps to complete
- 1Remove stems from mushrooms and slice caps about ¼ inch thick. Discard stems.
- 2Place skillet over medium heat for 1 minute. Add butter. When butter melts, add onions and cook for 3 minutes, stirring frequently. Add garlic, cook for 1 more minute. Add mushrooms, pepper, thyme, and epazote. Cook for 3 more minutes.
- 3Pour in sour cream, chipotle and adobo, and simmer 5 minutes. Add salt to taste.
- 4Place a non-stick pan or griddle over medium heat. Warm tortillas.
- 5Spoon mushrooms into hot tortillas, and top with Queso Fresco and chopped cilantro.
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