Marinated Portobello Mushroom and Veggie Fajitas with Chile-Lime Sauce
Posted Aug 24 2008 2:15pm
I've been on a slight marinating kick lately - especially marinating mushrooms and veggies for Mexican-ish food. This time I decided to highlight the portobello mushroom in a marinated fajita as, well, they are one of both Brett and my favorite mushrooms.
This is another spicy dish, for less fire, omit some of the hot peppers from the 'veggie mix' in the fajitas.
Since Brett and I aren't eating avocados for a month , I've decided to try to be creative with salsas to go with our meal so guacamole and avocado won't be necessary. I decided to go with a Chile-Lime sauce this time and it paired with the marinated mushrooms and veggies well. The sauce is also pretty spicy, remove the seeds from the peppers before blending if you want a milder sauce. Brett made some tofu sour cream and it turned out excellent this time, I love the way the tofu sour cream compliments really spicy food.
2 serrano chilies, minced
1 habanero pepper, seeded and minced (optional)
1/4 yellow onion, chopped
4 cloves of garlic, minced
1/3 cup veggie broth
juice of one lime
pinch white pepper
Heat a few tablespoons of water in a small skillet. Add the peppers and onions and cook for about 10 minutes, add the garlic and cook another 3-5 minutes. Drain any excess water and transfer to a food processor.
Add the rest of the ingredients and blend until smooth.
Return to the stove in a small sauce pan. Simmer on low for about a half hour until thick.
Mushrooms and veggies marinating.
Just Another Fajita Marinade
1/8 cup vegetable oil (you could get away with less, but this marinade does need some oil)
1/4 cup red wine vinegar
juice of one lime
4 cloves of garlic, crushed
2 chipotle chilies in adobo, roughly chopped
4 dried New Mexican Chile peppers, roughly broken up
1 tsp. sugar
dash white pepper
Combine all ingredients in a large bowl and marinate veggies for at least an hour. Remove dried chilies and chipotle chilies (if desired) before cooking veggies.