Mushrooms in Chipotle
by V & V Supremo Foods, Inc.
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/rating_half.png "3 Stars")
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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
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1 (7 oz.) pkg. shiitake mushrooms (or any mushroom)
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2 Tbsp. butter, unsalted
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1 medium onion, sliced fine
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2 large garlic cloves, minced
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½ tsp. fresh ground black pepper
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2 tsp. chopped fresh thyme
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2 Tbsp. fresh epazote, chopped (optional)
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1½ cups Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
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1 canned chipotle pepper, minced
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1 Tbsp. adobo from canned chipotles
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salt to taste
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½ cup V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
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¼ cup cilantro, chopped
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12 corn or flour tortillas
5 Steps to complete
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1Remove stems from mushrooms and slice caps about ¼ inch thick. Discard stems.
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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.
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3Pour in sour cream, chipotle and adobo, and simmer 5 minutes. Add salt to taste.
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4Place a non-stick pan or griddle over medium heat. Warm tortillas.
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5Spoon mushrooms into hot tortillas, and top with Queso Fresco and chopped cilantro.
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