Sauteed Mushrooms, Onion, and Chipotle Chile with Corn Tortillas
A delicious way to enjoy some tacos!
or cremini, or oyster mushrooms, cleaned, tough stems removed and sliced
or to taste, minced
chipotle chili peppers
in adobo sauce, 1 can, seeded and chopped, or to taste
corn tortillas (6-inch)
or ranchero, or feta, or goat (chevre) cheese, crumbled
as needed, store-bought or homemade or fresh
Heat the olive oil in a large nonstick skillet over medium heat and stir in the onion.
Cook, stirring often, until tender, 4 to 6 minutes.
Stir in the mushrooms and turn the heat up to medium-high.
Cook, stirring, until the mushrooms soften and begin to lose moisture.
Turn the heat back to medium and add ½ teaspoon salt, the garlic and the chipotle.
Continue to cook until the mushroom liquid has evaporated from the pan, about 8 to 10 minutes.
Stir in the cilantro, season with salt and pepper.
Heat the tortillas, 2 or more at a time, depends on how big your skillet, in a dry skillet over medium-high heat, or you can use a microwave.
Spoon each tortila with mushrooms, and sprinkle some cheese on top.
Fold the tortilla and serve with salsa.