2 large canned chipotle peppers in adobo sauce, finely minced
1 tablespoon adobo sauce from the peppers
1 teaspoon salt
corn tortillas
cilantro
feta cheese
salsa
Instructions
In a large frying pan over medium heat, pour in the olive oil.
Add the onion, stir and lower the heat. Continue cooking the onion until soft, about 10 minutes.
Meanwhile, cut half of the crimini and portobella mushrooms into slices.
Using a food processor, chop the remaining crimini mushrooms and set aside.
Add the garlic, chipotle peppers and adobo sauce to the onion mixture. Stir and cook for 2 minutes.
Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.
Add the chopped mushrooms, stir and cook for another 4 minutes. Season to taste with salt.
To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta. You can also add some salsa for a little more flavor and texture.