* if good fresh tomatoes arent in season, use canned ** Shiitake, chanterelle, oyster, crimini, black chanterelle, wood ear and white), all coarsely chopped The contrasting flavors and textures of warm, cheese-filled corn tortillas, earthy sauteed mushrooms and fresh salsa is a delight. Combine tomatoes, garlic, onion, chile and. cilantro. Season to taste with salt and set aside. Saute mushrooms in butter or oil until lightly browned, about 3 or 4 minutes. Season with salt to taste and set aside. Heat 1 tortilla on a pan to soften, then place an eighth of the sliced cheese on one half, fold over and continue to heat, turning, until cheese is melted. Repeat with remaining tortillas and cheese. Open cheese-filled tortillas and fill each with a few spoonfuls of sauteed mushrooms and a spoonful of salsa. Serve immediately. PER SERVING: 325 calories, 13 g protein, 35 g carbohydrate, 17 g fat (9 g saturated), 42 mg cholesterol, 214 mg sodium, 6 g fiber. Marlena Spieler in the San Francisco Chronicle, 9/3/93. Posted by Stephen Ceideburg
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 4|
|Calories from Fat: 224 (53%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 65.7mg||20 %|
|Sodium 962.7mg||33 %|
|Potassium 805.3mg||21 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 26.5g|
|Protein 20.4g||29 %|
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Calories per serving: 421
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