My time is consumed with too many thoughts, projects and other people’s business, which in the end is none of my business.
So I’ll keep this short.
Recipe – Sautéed watercress with Fresh oregano, onion and Enoki mushrooms in soft corn tortillas
At the Farmers’ Market I bought watercress for sandwiches, but made the mistake AGAIN to inspect it. It had flowered. Darn. That means it will taste bitter. Instead I looked at options to cook it. I found a recipe that called for ginger.
Thoughts – Since the weather is hot and humid that might appeal. Nah. I have all this fresh stuff that is going to waste…here’s what I did.
2 bunches of watercress – about six cups for company to serve 4 people
wash and drain and chop up
1/2 pound of shiitake mushrooms, stems removed and caps sliced
1 small yellow onion sliced
1 teaspoon of chopped oregano
1-2 tablespoons green onion
2 tablespoons of olive oil
8 soft corn tortillas enough for 4 people
Heat the olive oil in a large skillet over medium. Add the onion and cook, until the onion is translucent. Add in the watercress and a splash of water to wilt – 2-3 minutes. Toss gently with the onion and oregano.
Place the Enoki mushrooms on top of the mixture and cover the pan for 1 minute. Then gently mix the mushrooms into the watercress mixture and add the green onion on top. Turn off the pan. Cover.
Heat soft corn tortillas on a heavy pan and put the filling on them and fold. You could add cheese or any number of things. I did not add salt and pepper after tasting it. the subtly of the oregano would have been lost.
This is fast and easy. Vegetarian snack on a hot summer day with minimum cooking is a good idea.
Thanks for stopping by my kitchen!
Have a peaceful day wherever you may be.
MINNEAPOLIS FARMERS’ MARKET June 2018 © CKatt
Heading over to Fiesta Friday #228 to share this recipe for watercress. Thanks to Angie our fearless creative leader, readers enjoy and share their recipes from all over the world.