Warm your tortillas on the griddle or skillet for 30 seconds per side. I find both ways, warm and room temp, to be just as appealing. You don’t want to overheat or the mushrooms will cook too much, just slightly warm it. Optionally, heat the nut meat on low just until warm in a small saucepan.For visual steps, see this Walnut Meat recipe. Don’t over process or you will have a nut mushroom pate, which wouldn’t be so bad but we want a crumbly effect here. Place all ingredients in food processor/blender and pulse until you have chunky crumbles.When done, remove cover, fluff with the a fork, and let set for 15 minutes to absorb the rest of the liquids.Add water, tomato paste, oregano, salt + pepper, bring to a boil, cover, reduce heat to low and simmer for 20 minutes. ![]()
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