Sweet Potato And Shiitake Mushroom Roll

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 melt butter in a skillet over medium heat.
• 2 add in the mushrooms, shallots, and thyme.
• 3 saute and stir 5-7 minutes or until the mushrooms are wilted and shallots are translucent.
• 4 add in the flour and stir 1-2 minutes.
• 5 add the stock and sherry.
• 6 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.
• 7 lay heated tortilla on work surface.
• 8 smash half of the sweet potato into the lower third of the tortilla; salt lightly if you desire.
• 9 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).
• 10 fold up burrito-style--fold in the two sides and roll up bottom to top; cut in half on the bias.
• 11 repeat same process with the second tortilla.