Welcome this new dish--- Mushroom Tortillas--- on a rainy day.
"Incessant heavy to torrential rains spawned by the southwest monsoon enhanced by tropical storm Maring" (Inquirer News says) struck the northern part of the Philippines yesterday. This brought heavy rains since last night and has left many flooded areas that aside from being a holiday in my place today (being Quezon City Day), suspension of classes and government offices has also been declared in the affected provinces.
The photo below shows part of the South Luzon Express Way (SLEX) that Billy, my husband, was supposed to traverse today. It's a blessing that he was spared when he decided not to drive to the university (as he does very early Monday mornings every week) even before the no-class declaration was aired.
|This re-posted photo was shared by my husband via Facebook|
This simply means that, with hubby at home, I had to cook something healthy. So here's this new mushroom dish I still haven't tried before. Oh, yes, still using my stock of oyster mushrooms delivered to me a few weeks ago, that I kept in the freezer (the saleslady said it will stay months in the freezer, and that I still need to prove). I mentioned that in my previous post.
I remember the several pieces of tortilla wrappers left in the fridge although I already bought some lumpia wrappers specially for this mushroom dish.
300 gms. oyster mushroom, chopped
3 cloves garlic, minced
1 large onion, chopped
1/2 of large piece of carrot, grated
1 bunch of spinach cut into small pieces
Salt, ground pepper, cumin, and cayenne powder according to taste
6 pcs tortilla wrapper (or lumpia wrappers)
Ceasar or honey mustard dressing
2. Wrap 2 tablespoons-full of mixture in tortilla or lumpia wrapper and roll
|I made two sets: one set using lumpia wrappers and another set using tortilla wrappers|
|Mushroom mixture wrapped in Tortilla|
Life on Lakeshore Drive
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