cumin

Mushroom Tacos

I really wanted to make Jamie Oliver’s mushroom shawarma dish but realized it was too hard and the ingredients were difficult to find. Where am I going to find a jar of preserved lemons in rural Illinois during a pandemic?!

Nope, I needed a simpler version. Luckily, Steve found portobello and oyster mushrooms at the store. For my easier take on Jamie’s dish, cook in a skillet:

  • 2 sliced portobello mushrooms

  • 1 sliced cluster of oyster mushrooms

  • 6-7 sliced button mushrooms

  • 1 teaspoon of paprika

  • 1 teaspoon of cumin

  • 1/2 teaspoon of cinnamon

  • Chili powder to taste

  • Salt and pepper to taste

While the mushrooms are getting soft, I did use Jamie’s recipe for flour tortillas, which were SO easy to make. I’m never buying tortillas at the store again. For 4 small flour tortillas:

  • Mix 2 cups of flour, 1 cup of filtered water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt.

  • Knead into a dough, adding more flour or water depending on whether the dough is too sticky or dry.

  • When the dough is workable and no longer sticky, cut into four even pieces.

  • Roll out each piece with a rolling pin.

  • Add about a tablespoon of oil to a skillet on high-medium heat.

  • Place two tortillas on the skillet at a time (depending on how big your skillet is).

  • Flip when one side starts to form brown blisters.

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