Mushrooms in Chipotle

7 oz. Pkg. shiitake mushrooms(or any mushroom)

2 Tbsp. butter, unsalted

1 medium onion, sliced fine

2 large cloves garlic, minced

½ tsp. ground black pepper

2 tsp. chopped fresh thyme

2 Tbsp. fresh epazote, chopped (optional)

1½  cups V&V SUPREMO® CREMA SUPREMO®, CREMA *RANCHERITO® or Crema Chihuahua® sour cream

1 chipotle chile, (canned) minced

1 Tbsp. adobo from canned chipotles

 salt to taste

½ cup V&V SUPREMO® QUESO FRESCO V&V SUPREMO® or QUESO *RANCHERITO®, crumbled

¼ cup chopped cilantro

12 tortillas

1. Remove stems from mushrooms and slice caps about ¼ inch thick. Discard stems
2. In skillet over medium heat. Add onions and cook, stirring for 3 minutes. Add garlic, cook 1 minute more. Add mushrooms, pepper, thyme, and epazote. Cook 3 minutes. 
3. Pour in sour cream, chipotle and adobo, simmer 5 minutes. Add salt to taste.
4. Place a non- stick pan or griddle over medium heat. Warm tortillas and hold them in a tortilla warmer.

SERVING: Spoon mushrooms into hot tortillas, and top with queso fresco and chopped cilantro.