While traditional Frajitas are made with beef, I substituted beef for brown mushrooms. I adopted Ali Slagle’s Chicken Fajitas from NYT Cooking. It makes a deeply flavoured fajita! You can dress them with one or all of the toppings listed below to make them as decadent as you desire.
Here I roasted green peppers because I had them but red, yellow or orange would add a slightly sweeter flavour against the sourness of the marinade. Use any salsa you have and if you don’t have pickled jalapenos, use fresh.
Today I made potato tortillas as I marinated the mushrooms and then roasted the vegetables. It is more time consuming than making the potato tortillas in advance and simply taking what you need out of the freezer. It is up to you!
This makes 3-4 servings
Mushroom Frajitas
Ingredients
1-4 potato tortilla (see post date 18 January 2026)
2-3 red, yellow, orange or green peppers
2 brown or red onions
400-700 grams brown, creminin. portabello, oyster or shitake mushrooms, dusted, stems removed and thickly sliced
2 tbs olive oil
2 tbs fresh lime juice
zest from one chemical-free, unwaxed lime
2 tsp ground cumin
1 tsp smoked sweet paprika
1 tsp Himalyan pink salt
2-3 Chipotle peppers in adobo sauce, finely chopped (see post dated 3 March 2026)
cashew nut ‘feta cheese’ or ‘sour cream,’ for serving
roasted tomato and poblano salsa, for serving
pickled jalapeños, for serving
avocado, for serving
pico de gallo, for serving
fresh cilantro, finely chopped, for serving
Method
If you are making the potato tortillas, do that first following the post dated 18 January 2026. If you have some in the freezer, take what you need out to thaw and warm up.
Make the marinade by adding the lime juice, zest, olive oil, ground cumin, smoked sweet paprika, salt, pepper and finely chopped chipotle in adobo sauce in a wide low bowl. Dust the mushrooms and remove the stems. Thickly slice the mushrooms and slice the stems into quarters lengthwise. Add the mushrooms to the marinade and mix throughly so that every mushroom slice is coated in sauce. Set aside.
Wash and dry the peppers. Trim one end of the onions. Heat a small oven or your main oven to 200c. In a ceramic baking tray, add the peppers and onions and roast for 25-30 minutes until the peppers are blackened and soft inside and the onions are soft.
Take the vegetables out of the oven and place in a glass container with a secure lid and leave to cool. Add the marinated mushrooms to a ceramic baking tray (lined with baking paper if using a standard oven) and roast for 12 minutes in a small oven and 15-20 minutes in a large one. Keep the bowl with any left over marinade for the roasted onion and peppers.
Peel the onion and chop. Add the onion to the same bowl the mushrooms were in. Peel, remove the stem and seeds and chop the peppers adding them to the onions. Add salt and pepper to taste and mix throughly. Set aside.
Remove the mushroom from the oven when they are a little crispy in some places (but not dry) and cooked through and place them in a bowl.
Place a tortilla on a plate and spoon the mushrooms, vegetables and any additional toppings such as avocado, pico de gallo, cashew nut ‘sour cream’ or ‘feta',’ finely chopped cilantro or pickled jalapenos on top.
Roll up like a burrito and enjoy!