Ingredients

• 1 tablespoon unsalted butter
• 1/2 lb shiitake mushroom , stems removed,caps sliced
• 1/4 cup diced shallot
• 1⁄8-1/4 teaspoon dried thyme leaves
• 1 tablespoon flour
• 2⁄3 cup vegetable stock
• 2 tablespoons dry sherry
• salt and pepper
• 2 large burrito-size flour tortillas , warmed
• 1 large sweet potato , baked,peeled,and cut in half lengthwise
• 4 leaves escarole , tough spines removed

Directions

1. Melt butter in a skillet over medium heat.

2. Add in the mushrooms, shallots, and thyme.

3. Saute and stir 5-7 minutes or until the mushrooms are wilted and shallots are translucent.

4. Add in the flour and stir 1-2 minutes.

5. Add the stock and sherry.

6. Cook and stir 3-5 minutes or until the sauce thickens and is reduced to 1/3 cup; season to taste with salt and pepper.

7. Lay heated tortilla on work surface.

8. Smash half of the sweet potato into the lower third of the tortilla; salt lightly if you desire.

9. Top with half the escarole and mushroom sauce (make sure to keep the ingredients from coming all the way to the edge of the tortilla).

10. Fold up burrito-style—fold in the two sides and roll up bottom to top; cut in half on the bias.

11. Repeat same process with the second tortilla.

Email to a friend | Print this recipe | Back