POTATO TORTILLAS WITH MUSHROOMS

Mushroom lovers will appreciate this recipe, which allows the main ingredient to shine. Sautéed mushrooms, onions, spices and herbs are enclosed in a potato tortilla. Enjoy this recipe with a knife and fork, or grab it in your hand and eat it like a burrito.

This recipe is included in the book "Brain Saver Protocols, Cleanses & Recipes" (not yet translated into Bulgarian), which is a companion to Anthony William's latest book "Brain Saver" (also not yet translated into Bulgarian). These two essential books on our most complex organ, the brain, delve into the reasons why people around the world experience mental health problems and brain-related symptoms and conditions. "Brain Saver" reveals the causes of more than 100 symptoms, diseases and disorders related to the brain and nervous system; “Brain Saver Protocols, Cleanses & Recipes” reveals the truth about how to heal in even more detail (including cleanses, recipes, nutritional supplement protocols, and more). And although we are still waiting for these two books to appear on the Bulgarian market, we at PRIRODNIK translate for you materials from them and publish them on our blog .

Ingredients:

Tortillas:

• 4 cups potatoes, roughly chopped;
• 1 tsp garlic powder;
• 1 tsp onion powder;
• 2 tsp pure maple syrup .

Stuffing:

• ½ cup thinly sliced ​​onion (white or red);
• 4 cups of thinly sliced ​​mushrooms*;
• ½ tsp. sweet paprika ;
• ½ tsp. garlic powder;
• ¼ tsp. hot red pepper ;
• 1 tsp fresh thyme or ½ tsp. dried _
• 1 tsp chopped fresh rosemary or ½ tsp. dried;
• 1 tsp finely chopped fresh parsley;
• 1 tbsp. freshly squeezed lemon juice.

Method of preparation:

Preheat the oven to 200°C.

To make the potato tortillas, add a few inches of water to the bottom of a medium saucepan, place a steamer basket, add the potatoes and cover. Steam the potatoes for 20-25 minutes until soft. Take them out and place them in a food processor along with the garlic powder, onion powder and maple syrup . Mix them until a homogeneous mixture.

Spoon the potato mixture into 2 balls on a sheet of parchment paper placed in a baking tray. Flatten each ball with a wet spatula to make 2 tortillas. Bake for 15 to 20 minutes until lightly browned. Take them out and press them down with a spatula. Cool completely, then turn the tortillas, baked side down, onto a clean work surface or cutting board and carefully peel off the parchment paper.

To prepare the filling, place a ceramic nonstick skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes until softened. Reduce the temperature and add the mushrooms, sweet red pepper , garlic powder, hot red pepper , thyme and rosemary. Cook for 10 to 15 minutes, stirring occasionally, until the mushrooms are soft and browned. Add the parsley and lemon juice.

Spread the mushroom filling between the tortillas and fold them gently. Serve immediately.

*For the mushrooms: wash and rinse well with warm to hot water before slicing. Do not use sticky or rotting mushrooms. This is a sign of oxidation and aging.

Portion for 2 people.