2portabella mushrooms, slicedor mushrooms of your choosing
¼cuplow sodium soy sauce
1tspbrown miso paste
1green pepper, sliced into strips
1smalltomato, diced medium
2Tbspfresh basil, minced just prior to serving
Prepare your 'mise en place'
Prep your ingredients before you begin cooking to make the cooking process more quick and smooth.
Step 1: Briefly marinate the mushrooms
Place the soy sauce and miso paste in a small bowl and whisk until well combined. Then, place the sliced mushrooms into a shallow container and pour the soy sauce mixture over the mushrooms, making sure all sides are coated. The mushrooms will marinate just briefly while the onions are beginning to cook.
Step 2: Saute the onions, then garlic
In a dry non-stick pan heated to medium-high, begin by sauteing the diced onions (along with a small amount of salt, if desired). If using salt, it will help the onions to release their juices. Stir the diced onions frequently until they turn translucent. This may take about 5 minutes. Then, turn the heat down to medium, add the minced garlic, and saute about 30 seconds more.
Step 3: Add the mushrooms & their marinade
Next, pour the mushrooms and their marinade into the pan. Spread the mushrooms and marinade out evenly in the pan. Then, leave in the medium heat pan without disturbing for about 4 minutes before stirring. This will allow the mushrooms to begin browning as the soy sauce mixture reduces.
Step 4: Add the sliced green pepper
Once the marinade has reduced down a bit, add the sliced green pepper to the pan and stir briefly. Then, place a lid on the pan and allow to saute/steam for about 3 minutes.Next, stir the vegetable mixture briefly, cover again, and allow to saute/steam for 1 more minute before turning the heat down to low to keep warm. When done, the texture of the green pepper slices should be nicely tender-crisp.
Step 5: Heat the corn tortillas
While the cooked vegetable mixture is resting, heat another pan to briefly warm the corn tortillas. Simply heat the dry pan to medium-high heat and place each tortilla on the pan for about 15 seconds, flip, and heat for 10 seconds more. As you go along, place the tortillas on a plate covered with a second plate to help them stay warm prior to serving.
Step 6: Assemble the fajitas and enjoy!
Mince the fresh basil. Add a touch of salt to the diced tomatoes (if desired). Then, add the minced basil to the tomatoes and stir gently.Place the desired amount of tortillas on each serving plate and top each tortilla with the mushroom and pepper mixture. Next, top with the tomato basil mixture and a bit more minced basil, if desired. Serve & enjoy!