1 cup butter (2 sticks) no substitutions
1/2 pound white mushrooms, quartered
1/2 pound crimini mushrooms, quartered
2 medium onions, sliced
8 cloves garlic, minced
1 tbsp crushed red chile flakes (more or less for your taste)
1 teaspoon ground cumin
1-2 pounds shrimp, peeled and deveined
1 cup white wine
10 flour tortillas
Melt butter in large saute pan. Add in mushrooms, onions and garlic. When onions are translucent, add in wine. Simmer for 10 minutes, add shrimp. Take off heat when shrimp are pink. Season with salt, pepper, chili powder and cumin to taste.
Serve with spanish rice, refried beans, sour cream and warm tortillas.
Serves 4.
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