Veg*n Cooking and Other Random Musings: Marinated Portobello Mushroom and Veggie Fajitas with Chile-Lime Sauce

Tuesday, June 10, 2008

Marinated Portobello Mushroom and Veggie Fajitas with Chile-Lime Sauce

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.

Chile-Lime Sauce
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 sugar
pinch white pepper
pinch salt

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
Mexican oregano
chili powder
ground coriander
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.

Marinated Portobella Mushroom and Veggie Fajitas
Marinate the following veggies:
2-3 cups portobello mushrooms, sliced thin
1 red or yellow bell pepper, seeded and sliced
2 jalapeno peppers, seeded and sliced
1 serrano pepper, seeded and sliced
1/4 red onion, sliced

The Other Stuff:
small tortillas
Chili Lime Sauce
tofu sour cream

Heat a skillet over medium heat. Add the veggies and cook for 15-20 minutes, adding more marinde if neccesary, or until soft.

Divide filling in two bowls. Serve with warmed small tortillas, Chile-Lime sauce, and tofu sour cream.

I love fajitas, and marinating veggies is an incredibly easy way to take a meal to a different level.

'Til next time.


Anonymous said...

I love fajitas too, and I love the idea of your marinade! It looks delicious. Although, I may have to make the wimpy less spicy no-seeds in the peppers version of these fajitas...I love me some Mexican food, but I guess I am just a mild gal!


romina said...

The sauce looks good enough to eat with a spoon!

ChickPea said...

Wow, I admire you for being able to give up avocados--I'm not so sure I could do it! I'll have to try that marinade real soon.

Bianca said...

Sounds great! I think its awesome that you and Brett share a love of Mexican food....and I'm proud of you guys for going over a week so far with no avocado!

The Voracious Vegan said...

I LOVE PORTABELLA MUSHROOMS! There is seriously nothing they can't do. I like to marinate them and then saute them with bell peppers and onions and toss them in barbecue sauce to make an amazing sliced barbecue sandwich. Heaven!

Ah avocados. I am addicted to. I believe avocados are the world's most perfect food and I eat them constantly. Only problem? I think I'm developing an allergy to them! Every time I eat them my mouth goes bright red and slightly puffy and then it tingles and itches!

Life isn't fair. But I still haven't stopped eating them!

Anonymous said...

This just looks freaking delicious! I love fajitas, and Mexican, and chile-lime sauce...can you fedex me your left-overs?

Alice (in Veganland) said...

You know what I love? I love how Brett always makes the tofu sour creme. It's the kind of thing that I like others to do for me! And better if he masters it! Bravo Brett!

ChocolateCoveredVegan said...

Gosh, where oh where do you get all your good ideas from?! Each meal looks better than the one before!

selina said...

again, love. will you adopt me please?

Lizzy said...

Marinated veggies... you're killing me! I'll have to get to Missouri, no matter how and no matter what!!!

Jennifer said...

Courtney - They are so simple and fun to eat. I love things served family style! Hahaha, I bet it would still be just as good mild as it was spicy, I'm just a freak like that, I actually feel bad for Brett sometimes when I look over and see him sweating while eating.

Romina - I did, maybe once or twice. ;-)

Chickpea - It hasn't been easy, but we're surviving so far. :-)

Bianca - I do too, we are lucky that we are similar in the right ways and dissimilar in ways that don't really matter. Otherwise he would be miserable, because we pretty much survive exclusively off of Mexican, with the occasional Asian dish thrown in there.

Thanks! One week down, 3 to go!

Voracious Vegan - Me too! Such a 'meaty' mushroom, I love their flavor and texture. You barbecue sandwich sounds amazing, I may have to try that at some point. I'm still looking for a decent barbecue sauce recipe.

Avocados ARE the world's perfect food, good point! OH NO! That is awful, but I'd be with you, dealing with the itchy, tingly mouth, so I could still enjoy the avocado.

Shellyfish - Thanks! Hehehehe! Leftovers?! Ha! There weren't any, but I can still send 'good Mexican food' vibes your way anyway. :-)

Alice - You know what Alice? I love it too! He doesn't do much in the kitchen in the way of cooking (though I rarely do dishes and I make a MESS of the kitchen - trust me), and he is better at making it than I am. So if he doesn't mind, and it's better, what's not to love. I'll have to direct him to your compliment of his skill.

Chocolate Covered - I wonder the same about you with your beautiful baked goods!

Selina - Hehehe. We've got an extra room, it's being used as an 'office', but I'm sure we could fit you. ;-)

Lizzy - Hehehehe. Too bad there are mushrooms in here or you would really dig it. I was thinking about how good this would be to omit the mushrooms, and add marinated zucchini and eggplant to the mix. Mmmmmm. You are ALWAYS welcome in Missouri.

Rural Vegan said...

You make the best Mexican food - I hardly noticed the missing avocado! (Though, I do commend you for giving them up, that'd be hard for me too!)

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