Egg Wrap with Roasted Exotic Mushroom Salsa

Egg Wrap with Roasted Exotic Mushroom Salsa

From: Marriott Desert Ridge, Scottsdale, AZ. Yield: 1 serving.

1 warm flour tortilla, 10", spinach
3-1/2 oz. warm scrambled eggs
1/2 cup warm roasted exotic-mushroom salsa
1-1/2 oz. Muenster Cheese

Warm Exotic Mushroom Salsa
(Yields 2-1/2 Cups, 5 Servings):

1 Tbsp. canola oil
1-1/8 cup Roma tomatoes, diced 3/8"
3 Tbsp. white onion, 1/8" dice
2 serrano chiles, seeded, minced
1-3/4 cups roasted mushrooms
(recipe follows)

Roasted Mushrooms
(Yields 9 oz., 1-3/4 cups):

8 oz. medium white mushrooms, sliced
1 oz. mixed mushroom blend of shiitake, Portabella and oyster
1/2 tsp. olive oil
1/4 tsp. kosher salt
to taste, pepper

Assemble wrap, layering ingredients in order listed. Fold both sides in and roll until completely enfolded. Cut in half on diagonal; secure with frill picks.

For salsa: Prepare just before use, or salsa will become too wet and soggy. Place oil in saute pan; add tomato, onion, and serrano without crowding. Saute until most moisture is cooked off, about 3-4 minutes. Add roasted mushrooms (there should be no liquid), mix together to heat through. Use immediately. Drain off any excess moisture that accumulates at bottom of container while assembling wraps.

For roasted mushrooms: Toss together mushrooms. Place on a sheet pan without crowding. Roast at 400°F until brown and tender, 10-15 minutes, stirring once. There should be no visible moisture in pan. Use immediately.