Vegan Wild Mushroom Fajitas

Our mushroom forager has been bringing us beautiful wild mushrooms lately now that we’re finally getting rain – winecaps, oyster mushrooms, deer mushrooms (I think that’s what they’re called!) and maitakes. There’s such an interesting mix of flavors with these wild mushrooms, but this recipe is just as delicious with portobello, shiitakes or other more readily available mushrooms.

We love to grill the tortillas before serving to get even more of that delicious smoke flavor!

The best way to serve this is right off the stove while the peppers and mushrooms are still sizzling and crispy. With all the sides, it becomes a fun build your own dish.

For the fajita filling:
1 cup wild mushrooms
1 portobello cap, gills removed and sliced thinly
1 bell pepper, seeded and sliced into long, thin strips
1 poblano pepper, seeded and sliced into long, thin strips
1/2 red onion, sliced in strips
1 teaspoon chili powder
2 cloves garlic
salt and pepper to taste
2 Tablespoons olive oil

6 6″ flour or corn tortillas, grilled briefly before serving

In a cast iron saute pan, heat the olive oil on high heat and add the onions, wild mushrooms, portobello, onions and chili powder. Cook on high heat until mushrooms and peppers are browned and tender. Add the garlic and finish cooking another minute or so. Season with salt and pepper to taste. Serve sizzling hot with the black beans and rice, and guacamole.

For the beans and rice:
1 cup cooked brown rice
1 cup cooked black beans
1/4 cup green onions
2 Tablespoons chopped cilantro
1 Tablespoons olive oil

In a saute pan, heat the oil and add the brown rice and black beans. Saute briefly until the mixture is hot. Season with salt and pepper, and add the fresh green onions and chopped cilantro. Serve immediately.

For the guacamole:
1 ripe avocado
juice of 1 lime
salt and pepper to taste
1/4 onion, finely minced
1/4 cup cilantro, chopped

Mash all the ingredients together until it reaches the consistency you desire.

0