Farmer’s Market 2018 Minneapolis-Recipe Sautéed Watercress with Fresh Oregano, Onion and Enokitaki mushrooms in soft corn tortillas

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.
Ingredients
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

Method
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.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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