Chipotle Barbecue Shiitake Mushroom Fajitas

Shiitake Mushrooms are amazing…especially for vegetarians.  They have a meaty texture and can take on that umami (meat-like) flavor with the right seasonings.  One of my favorite shiitake recipes is Shiitake "Bacon"….I have my own recipe that I will include below in case you are interested!
Anyways back to the Fajitas….my husband loves anything with barbecue sauce, so I figured that cooking the mushrooms in a chipotle barbecue sauce would be delicious.  Add in some sautéed onions and cubanelle peppers and you have a quick and easy meal with lots of flavor.






Chipotle Barbecue Shiitake Mushroom Fajitas

My favorite chipotle barbecue sauce
when I don't have time to make my own.

• 4 tablespoons extra virgin olive oil, divided
• 1 large onion, saute sliced (along the grain of the onion)
• 2 cubanelle peppers, sliced into 1/4 inch thick pieces
• 1/2 teaspoon sea salt
• 12 oz shiitake mushrooms, stemmed and sliced into 1/2 inch thick pieces
• 2 teaspoons tamari (or soy sauce)
• 1/3 cup of your favorite chipotle barbecue sauce (I use Deer Camp Black Bear Chipotle when I don't have time to make my own)
• Whole wheat tortillas
• 1 avocado, sliced into bite sized pieces
• 1/2 cup baby kale, or any green of your choice

** I have included photos below the procedure with additional comments**

1. Preheat oven to 350 degrees Fahrenheit (only do this if you want to heat up your tortillas in the oven.)
2. Heat a large skillet over a medium high flame.  Add 2 tablespoons of olive oil, and when it is glistening sauté the onions until they are golden, about 5 minutes. Try to resist the urge to mix the onions.  If you let them sit in the skillet, they will get a beautiful golden color.
3. Add the peppers and 1/2 teaspoon of salt.  Sauté for 3-5 more minutes until the peppers are slightly tender.
4. While you are sautéing the onions and peppers, you can begin to cook the shiitake mushrooms.
5. In another large skillet, heat 2 tablespoons of olive oil over a medium-high flame.  Add the mushrooms and let sit for about 30 seconds before moving around.  Mix them every minute or so until they begin to glisten.
6. Add the tamari and use the liquid to help scrape the browned bits of mushroom from bottom of the pan.  The browned bits are called the fond. 
7. Once the tamari is absorbed, add the chipotle barbecue sauce and cook until the sauce is nicely coating the mushrooms.   I like my mushrooms a little crispy so I cooked them a little longer after all the liquid was absorbed.
8. Warm your fajitas up in the oven.
9. Cut up the avocado, and squeeze some lemon or lime nice on top.  Sprinkle with some salt.
10. Assemble your fajitas!  I layered baby kale, sautéed onions and peppers, mushrooms, avocado.  I also added some hot sauce!  You could even smash the avocado and spread it on the bottom of the tortillas.  The ptions are limitless :)

A saute slice is made by slicing the onion along the grain

Saute Slices

This is what the mushrooms

 look like when they are glistening

Shiitake "Bacon" - I promised I would include this!

• 1/2 pound shiitake mushrooms, stemmed and thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon tamari (or soy sauce)
• pinch of salt

1. Preheat oven to 300 degrees Fahrenheit
2. In a large bowl, gently massage mushrooms with olive oil, tamari and salt.
3. Spread the mushrooms evenly on a parchment lined sheet tray and place in the oven.
4. Check them after 20 minutes for doneness.  They should be slightly crispy.

You can use shiitake bacon to make sandwiches, to put in salads ,or just snack on cuz they're that good!

Enjoy!

-Deniz

The Chef in the CIty