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
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Melt butter in a skillet over medium heat.
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Add in the mushrooms, shallots, and thyme.
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Saute and stir 5-7 minutes or until the mushrooms are wilted and shallots are translucent.
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Add in the flour and stir 1-2 minutes.
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Add the stock and sherry.
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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.
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Lay heated tortilla on work surface.
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Smash half of the sweet potato into the lower third of the tortilla; salt lightly if you desire.
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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).
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Fold up burrito-style—fold in the two sides and roll up bottom to top; cut in half on the bias.
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Repeat same process with the second tortilla.