---------- Recipe via Meal-Master (tm) v8.03
  Categories: Mexico
       Yield: 1 Servings
     1/2 c  Fresh mushrooms
       5 tb Olive oil
     1/2    Bell pepper, sliced
            - into bite-sized strips
     1/2 sm Onion, thinly sliced
            -and separated into rings
       1 c  Prepared salsa
       2    Flour tortillias
            Shreded cheddar cheese
   Heat tortillias in oven along with serving plate at
   low temp, as per package directions (ie: in foil so
   they don't dry out). (If you plan to do this in the
   microwave, wait.)
   Saute mushrooms, bell pepper, onions, garlic, with
   seasonings in oil. I prefer somewhat crunchy bell
   peppers, so i begin sauteing everything before cutting
   up the pepper. This seems to get the timing right.
   When the vegetables have reached
   the desired level of doneness -- I like my mushrooms
   cooked to death -- pour into the pan the salsa. Cook
   together for several more minutes.
   Place the cheese and mushroom mixture in the tortilla,
   roll and serve.
   (This is a “what is edible in my refrigerator” recipe
   that actually turned out well. So i thought i'd share.
   I never thought of mushrooms in “Mexican” food before.
   'Course we made shark fajitas a few weeks ago with soy
   sauce, so “authentic” doesn't seem to make a dent with
   me except for how i fix refried beans.) -- Judith
   Elaine Bush bush@bohr.physics.upenn.edu Physics
   Department, 209 S 33rd St.                 Lab:
   215-898-8832 Philadelphia, PA 19104-6396  USA
                    FAX: 215-898-2010