Homemade Mushroom Tortillas
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Today I wanted to share with you my recipe for homemade, mushroom tortillas. Making your own tortillas is something that sounded like a whole lot of work when I first considered it. Like making your own pasta or bread, it seemed like a lot of effort for a product I could pick up at the store for a dollar or two. I was surprised to find out that making tortillas is fairly easy, and totally vegan. And while 90% of the time, I’m still going to buy tortillas, it’s nice to be able to make my own occasionally so I can customize them how I like, and save some time from the florescent grocery store lights. I changed these tortillas up a little bit by adding mushrooms, which gives them a gentle savory flavor and added nutrition. It’s not an in-your-face mushroom flavor, its more of a gentle hint (in the way that spinach tortillas only slightly taste like spinach). If you need to sneak vegetables by your kids, this is a good way.
These mushroom tortillas happened because I went to the grocery store by myself, and bought a bunch of produce I knew my boyfriend would have objected to. The stuff that’s super cheap, because it’s all about to go bad. He claims that when we do that, it always just ends up going bad in the refrigerator so it’s a complete waste. And while that has occasionally happened, it’s more of the exception than the rule. But because of his objections, whenever I get discounted produce on it’s last legs, I feel a lot of pressure to prove him wrong and get it eaten quickly. Enter the two pounds of crimini mushrooms I got for $2- the stems had started to turn a little brown, but I wasn’t going to let that stop me.
I put the stems in my broth bag (I store all my vegetable scraps in the freezer to make veggie stock), and got to work. I decided to puree the mushrooms, so their condition would be a secret between myself and the mushrooms (and now the internet). I considered making them into a pasta, but eventually settled on tortillas- honestly, because I didn’t want to clean the pasta machine. The process of making mushroom tortillas is as follows: firstly, cook the mushrooms and some onions and garlic. Next, puree the mixture and make into a dough by adding flour and a little salt and oil. The part that’s a little work heavy comes next- break the dough out into 16 piece and use a rolling pin to roll them into thin, somewhat circular pieces. From there you just cook each tortilla for 30 seconds on the first side and 15 on the second, and you’re ready to start eating, wrapping, or quesadilla-ing.
Homemade Mushroom Tortillas
Ingredients
- 8 oz. crimini, button, shiitake, or portabella mushrooms
- ¼-½ onion, depending on the onions size
- 2 cloves of garlic
- ¼ cup water
- 2-3 cups all-purpose flour
- 1 tsp. salt
- 1 tbsp. olive oil
Steps
1. Place the mushrooms, onion, garlic and water in a small saucepan. Cover and bring to a boil before reducing to a simmer and allowing to cook for around 5 minutes. Pour the vegetables and any remaining water into the food processor and process until it is a fairly smooth puree.
2. Whisk two cups of flour and the salt together. Add the mushroom puree and olive oil and combine together (first using a spatula and spoon, but eventually using your hands). If your mixture is still sticky, add flour a little at a time, until you have a soft, kneed-able dough.
3. Divide into 16 small pieces and roll into balls (you can do this by dividing the dough in half 4 times). On a clean, dry, well-floured surface place one of the balls and pat it gently into a disk. Make sure there is flour on both sides of the disk, and use a rolling pin to flatten the tortillas. Roll in different directions, in order to create a fairly circular shape. Make sure to keep the tortilla well-floured on both sides to prevent the dough folding or ripping.
4. Cook each of the tortillas by heating skillet or griddle to medium heat without any oil. Place the tortilla on the pan for about 30 seconds, until it starts to bubble (but before it has gotten much color or hardened). Flip and cook for about another 15 seconds on the other side. If serving soon, you can keep tortillas warm in a clean dish cloth. If making for later, let the tortillas cool completely before placing in a clean Ziploc bag in the fridge.
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