Bargetto Winery

Recipes & Pairings

Grilled Mushrooms and Pepper Fajitas with Chipotle Cream Sauce

by Shawn Stanchfield

These hearty vegetarian fajitas feature a savory blend of mixed mushrooms, bell peppers, and red onions, all tossed with toasted cumin and grilled to perfection. The smoky, spicy kick of the homemade chipotle cream sauce is beautifully balanced by the tangy bite of crumbled feta cheese. To complement the earthy, grilled flavors and offset the smoky heat of the chipotle, pair these fajitas with a chilled glass of raspberry or pomegranate mead. The vibrant fruit notes and subtle sweetness of the honey wine offer a refreshing and unexpected contrast to the spicy cream sauce.

Fact Sheet
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4-6
Difficulty
Easy
Pair Withs
CHAUCER'S Pomegranate Mead

The flavor of this wine explodes with pomegranate and honeysuckle. Less sweet than our regular Mead, this wine finishes with a lingering crisp pomegranate and honeysuckle impression.

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CHAUCER'S Raspberry Mead

CHAUCER'S Raspberry Mead is crisp, fruity and refreshing. The flavor of this wine explodes with raspberry and honeysuckle. Less sweet than our regular Mead, this wine finishes with a lingering crisp raspberry and honeysuckle impression.

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Ingredients

  • 1 Tsp. whole cumin seeds
  • 2 T. olive oil
  • 1 Tsp. minced garlic
  • 1 1/2 lb. mixed mushrooms ( I used shitakes, portabellos, and oyster mushrooms. Feel free to use the mushrooms of your choice!)
  • 8 oz. white mushrooms
  • 1 each red and green bell peppers
  • 1 red onion
  • 12 each 6″ tortillas
  • 8 oz. crumbled feta cheese
  • 8 oz. sour cream
  • 1 chipolte pepper (canned chipotle works fine)
  • 1/8 teaspoon salt

Directions

Mushrooms
  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
  1. Combine sour cream, chipotle pepper, and salt. Puree.
  2. Put in squeeze bottle and apply liberally to the Fajitas.

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