• 1 large red onion, divided
• 1 lime, divided
• Salt
• 1 tbsp (15 mL) each canola oil and butter
• 1 1/2 lb (750 g) mixed sliced mushrooms
• 1 poblano or yellow pepper, chopped
• 1 jalapeno, seeded and chopped
• 2 tbsp (30 mL) taco or Tex Mex seasoning Fresh corn or flour tortillas
• Additional garnishes such as fresh salsa, sliced avocado, crumbled feta, cilantro leaves, lime wedges

Method:

1. Slice onion in half. Chop half and set aside.
2. Thinly slice remaining half and toss with the juice of 1/2 lime and season generously with salt. Set aside to ‘pickle’ while preparing filling.
3. Heat oil and butter in a large skillet set over medium heat. Add mushrooms, chopped onion and poblano pepper. Sauté for 12 minutes or until browned and tender.
4. Stir in jalapeno, taco seasoning and 2 tbsp (30 mL) water. Simmer until liquid has evaporated. Squeeze one half lime over top and stir well. Season with additional salt to taste.
5. Serve mushroom filling with tortillas, pickled red onions and additional garnishes to assemble at the table.

TIP: Warm tortillas by wrapping in a damp kitchen towel and microwaving on high for 60 seconds.

Yields: 4 servings

Recipe by: Winexpert

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