Courtesy of the Diamondback Grill, Sonora, CA
2 pounds fresh, sliced mushrooms
1 Tbs. minced garlic
Salt and pepper, to taste
4 lg. tortillas (traditional, sun-dried, or whole wheat variety)
1 cup grated Fiscalini Purple Moon Cheddar Cheese
Optional Sides: salad of fresh greens, fresh salsa, guacamole, sour cream
1. In large skillet, sauté mushrooms with garlic until most of the water from mushrooms evaporates. Season with salt and pepper, to taste.
2. Warm tortillas on griddle or in a pan, being careful not to dry them out.
3. Divide mushroom mixture and cheese evenly between tortillas. Fold in half. Serve with salad of fresh greens. Pass the salsa, guacamole, and sour cream.