I love mushrooms and even I couldn’t believe how incredibly delicious these are! My daughter first tried this recipe from a student cookbook and I have since adapted it for a fresher taste. The secret is to use good Portobello mushrooms for this recipe for their flavour and texture.
The proportion of onions and peppers can be changed to suit tastes here. They are best eaten hot but leftover filling (if you can resist it) can be used for sandwiches, thrown into pasta or fried rice for a beautiful flavour. I prefer not use dry spices like cayenne or chilli powder here as they seem to overwhelm the delicate umami taste of the mushrooms.
I have also been known to use these fillings on rye bread which has been lightly warmed, with a little butter …heavenly!
So, just the following few wholesome ingredients to make some very tasty fajitas …
Delish Mushroom Fajitas
- 6 large Portobello mushrooms
- 2 medium purple onions
- 1/2 red pepper
- 1/2 yellow pepper
- 1 clove large of garlic chopped
- 1/2 teaspoon fresh ginger grated
- 1 teaspoon green chilli minced
- 1 teaspoon salt
- 1/2 fresh lime (juice)
- 1 teaspoon brown unrefined sugar
- 2 tablespoons olive oil
- Sliced avocado, grated cheese and shredded lettuce
Wholewheat Tortilla Wraps
- 2 cups medium wholewheat flour
- 1 tbsp olive oil
- 1/2 tsp salt
- hot water
Clean the mushrooms with a damp cloth or paper towel and slice lengthways.
2. Slice the peppers lengthways, removing the seeds.
3. Peel and slice the onions lengthways too.
4. Place a non-stick pan on medium heat – I am a fan of pans lined with a white ceramic layer that offer a great surface to stir fry vegetables evenly with the use of little oil.
5. Add olive oil and then the onions and peppers.
6. After 5 minutes add the ginger, garlic, green chillies and salt and cook until the onions are translucent and the peppers are softened. Take care not to burn the ginger and garlic.
7. Add the sliced mushrooms and give it a good mix. Cook this for a further 5-7 minutes till the mushrooms are softened and there is no liquid in the pan.
8. Squeeze the lime juice in and sprinkle the sugar onto the mushroom mix. Switch off the heat after 2 minutes as the mushrooms are ready for filling into the tortilla wraps.
Wholewheat Tortilla Wraps
1. Mix the wholewheat flour and olive oil in a bowl.
2. Pour the hot water into the flour and oil mixture to form a pliable dough. You may need a spoon to mix the dough before using your hands to knead it.
3. Cover the dough with a tea towel and rest it for 10 minutes.
4. Divide the dough into equal portions, depending on the size of the wraps you would like. You can can make several small ones or a few large ones.
5. Using a little extra flour to dust, roll using a rolling pin as evenly as possible. if you are new to the rolling, then don't worry about the shape as long as the thickness is even it will cook properly.
6. Heat a non-stick pan or an Indian tawa on medium temperature.
7. Cook the rolled wrap on one side for a minute before flipping it and then cook for another minute – the tortilla should have light brown spots on the underneath side. Then it’s time to flip it a final time where it may rise into a bubble. Don’t worry if it doesn’t … once your rolling improves so will the bubbles!
8. Pile up the wraps in a clean tea towel and close it to keep warm and soft.
I love to include some avocado slices, grated cheese and lettuce to serve these mushroom fajitas. Nothing to do now but enjoy!