Mushroom and Pepper Fajitas
Source: Warren Siu and Ian Garrone, Far West Fungi
Recipe Type: Entrees | Seasons: Autumn
This recipe was demonstrated in the Foodwise Classroom on September 27, 2025.
Makes 3
INGREDIENTS
7 ounces oyster mushrooms, sliced or shredded to consistency
1.5 ounces red onion, sliced 1/4 inch thick
1.5 ounces red bell pepper, sliced 1/4 inch thick
1.5 ounces green bell pepper, sliced 1/4 inch thick
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chile powder
3 teaspoons tomato sauce, plain
1 teaspoon tomato paste to taste
Salt and pepper to taste
3 6-inch flour tortillas
2 ounces sour cream, spread on tortilla before adding mixture
PREPARATION
- Cook mushrooms until semi-crispy with a “caramelized” look. Add the onions, bell peppers, and all spices and cook until onions and peppers are al dente.
- Mix the tomato sauce and paste to even out and add to mixture.
- Once done, set aside and heat up tortillas on griddle until desired temperature.
- Once heated, put tortillas on surface and spread sour cream on them in circular motion and then add mushroom. Top with salsa.
