stage fright & mushroom wraps

17 Nov, 2025

last modified 4 months, 2 weeks ago

Recently I was invited to a Discord server with a bunch of other lovely Bearblog folks. Intimidatingly enough, meeting them has meant that there's a non-zero chance some of them will read my posts. This would be fine and all, but I post garbage and trash, truly dregs from the bottom of a making-love-in-a-canoe-type¹ instant coffee pot of a mind; melon rinds and rotten pears, occasionally moldy cheese...

Like, as I write this post, my ongoing WIPs are: rants and rambles analyzing the stories and characters of a BL² manga and a gacha videogame; my two cents regarding labubus³; some half-formed thoughts on One Piece; and boasting that I was able to bodge someone else's CSS templates into doing something I liked. This cannot be said to be noble, I don't think.

And I'm not even complaining. I have no particular desire to stop posting melon rinds. But it is a little... You know? To know people will see my words, even deliver feedback. (Holy fuck feedback terrifies me). Stage fright is about the right word, I think, though I have little practice with naming my emotions and maybe a little too much with nicknaming them.

So I'm going to do the thing I do when I get nervous about this blog and post a bad recipe. Here are some mushroom wrap-fajita-things.

The filling keeps in the fridge for several days, I could not tell you how long on account of my food safety skills are nil. I'm not sure if you can freeze it, but I have some half-frozen in the depths of my fridge, so: I will find out very soon.

The Ingredients

• Flour tortillas (naturally). May be substituted for other kinds of tortilla that have the same properties.
• Two bell peppers, medium or big. One of them should be red and one of them should be green, unless you don't like green bell peppers (they're more bitter than red ones), in which case red is fine.
• A large onion.
• Cloves of fresh garlic, to taste.
• Mushrooms. Just like, a tray of regular-degular champignon-types.
• Salt and pepper to taste.
• A very soft creamy melty cheese.
• Cooking oil.

You will also need a pan, a spatula, a big knife, and a cutting board.

I have no clue how many it makes because I just make a ton of filling for myself and keep it in the fridge to eat over the course of a week. Good luck.

The Recipe

You can start by toasting the tortillas, if you care about this. You can also toast them later, but it's complicated by the vegetable juices upon the pan. There are different ways to deal with this obstacle, such as using a second pan or cleaning the pan. Toasting them before making the filling would also probably lead to the tortillas going cold. So, what decisions you make are up to you.

Once your tortillas are to your liking, wash all the vegetables, dice the onion and bell peppers, and peel & crush / cut the garlic. Set them aside.

Dice the mushrooms before you start cooking. Unless you're very fast, but like, are you really gonna risk it when you could burn it? But maybe you're very fast at dicing mushrooms, in which case, it's fine.

Put the oil in the pan and suchlike. (You know how to cook, probably? It's fine if you don't). Cook the onion, bell peppers, and garlic first, until the onions are transparent and everything smells really nice.

Add the mushrooms and cook them until you think they're cooked. They get sort of brown and toasty. Not toasty, but this is the closest word I can find. Mushy? No, but sure. You can also salt and pepper the "mushrooms and other vegetables" mix to taste.

Once the filling is done, it's time to assemble. The cheese is vital here. The filling is kind of bitter, so you need a cheese that will soften the bitterness. Place the cheese at the bottom of the fajita-wrap-thing, and then the mushroom filling above it, so that it creates a little heat chamber for the cheese to melt a little bit.

And that's it. You can add more, meat is a good idea, but I'm lazy so I usually don't bother. You can also skin and even roast the bell peppers at some point in the process if you're absolutely cheffing⁴; I'm not.

If you make this, you should send me an email with a photo. I'd like to see how it came out!

That's about the entirety of the post. Next recipe may or may not be an english translation of my queen Paulina Cocina's spanish tortilla de papas recipe, which I've made and can vouch for. You should be making and eating tortilla de papas. It's not healthy at all but it's really tasty.

I don't think you can make it vegan though, sadly; it's like 40% eggs by volume. The rest is onions and potatoes, though, so if you can bodge the eggs, you're probably golden... We'll see. I really like eating eggs, fried or scrambled or omeletted or quiched, so future recipes will make liberal use of them; you may be able sometimes to find replacements, and sometimes you may not. I'm not very sure.

I wish you luck, though, because more people getting to taste tortilla de papas is fucking awesome.

And as always, thank you for reading! ^^

#2025 #recipes #🌕