In honor of my travel to San Antonio for work, I give you my recipe for Port Fajitas - we'll just call them port fajitas so that we can all agree on the spelling. This recipe is tried and true by me, a multitude of friends and meat-eaters alike... yep you heard that vegetarian fajitas that lovers of steak have enjoyed. The only individuals that this recipe has not enchanted is the mushroom hater variety type... you just can't win them over!
4-6 Port Caps
2 Red peppers
2 green peppers
For the marinade:
2 tbsp of olive oil
1/2 cup of red wine, white wine, cooking sherry, cooking wine
If you used red wine, add a 1/4 cup of balsamic vinaigrette
3 cups of vegetable broth
2 cloves of garlic minced
the juice of 1 lime
Marinade the mushrooms in the following mixture: olive oil, wine (can be ommitted), vegetable broth, minced garlic and lime. My preference is to keep the mushrooms whole and have them flipped up so that they look like a bowl. After marinating, I would cook them whole and slice prior to serving. The grocer only had the pre-slice style available that looked edible. You want to marinate the
mushrooms for at least 20 minutes but ideally 2 hours.
Slice up the vegetables in long strips.
Cook the onions and peppers together or seperate. My preference would be to cook all of it together in a cast iron pan but my daughter doesn't like the onions touching the mushrooms. You can grill the items until soft (aproximately 10 minutes) or cook them stove top on the cast iron (preferred) or a deep frying pan.
Serve with flour tortillas (here is a trick wrap the stack of tortilla in a dampened paper towell and micro for 1 minute). Serve with a side of black beans, guac, sour cream, pico de gallo, lettuce and cheese