Recipes:

Grilled Mushrooms and Pepper Fajitas with Chipotle Cream Sauce
By: Shawn Stanchfield

Mushroom Fajita Ingredients:

1 Tsp. whole cumin seeds

2 T. olive oil

1 Tsp. minced garlic

1 1/2 lb. mixed mushrooms*

8 oz. white mushrooms

1 each red and green bell peppers

1 red onion

12 each 6" tortillas

8 oz. crumbled feta cheese

*The mixed mushrooms I utilized were shitakes, portabellos and oyster mushrooms. Feel free to use the mushrooms of your choice.

Procedure:

1.  Heat cumin seeds for approximately 1 minute.

2.  Remove from heat and place in a large bowl.

3.  Add olive oil, garlic and mushrooms.

4.  Toss and grill mushrooms, peppers and onions.

5.  Taste.

Chipotle Cream Sauce Ingredients:

8 oz. sour cream

1 chipolte pepper (canned chipotle works fine)

1/8 teaspoon salt

Procedure:

1.  Combine and puree.

2.  Put in squeeze bottle and apply liberally to the Fajitas.