Various sundries from the 'fridge produced this tasty combination.
Saute togehter chopped mushrooms, shallot and green onion. Sprinkle a little cumin, smoked paprika and chipotle chili powder over all. Saute til mushroom liquid evaporates and everthing tightens up and shrinkens, like a brave man enduring a cold shower.
Make an omelete and add some shredded cheddar (though queso fresco would be ideal), fresh salsa and then the smoky, caramelized mushrooms. Serve with warm, buttered flour tortillas.
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Darly cooks, once in a while blogs about it.
About Me
- darly gross
- Married to a beautiful, funny woman. I got lucky there. (It's not the one in the picture.) Um... comfortably well-off, compared to many, I suppose. Drive a 15-year old Audi convertible. I have a good selection of guitars. Good cook.
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