Instructions: Make Salsa Verde: In small saucepan, combine tomatillos and enough cold water to cover. Bring to a boil over high heat, reduce heat to low and simmer 5 minutes. Drain, rinse under cold running water until cool, then drain again. Transfer to food processor along with onion and 1/2 teaspoon salt. Process until pureed.

In medium serving bowl, mash avocado with fork. Stir in tomatillo mixture until blended. Set salsa aside.

In large castuiron skillet, heat 2 teaspoons oil over medium heat. Add mushrooms, cover and cook, stirring occasionally, until browned and softened, about 5 to 8 minutes. Transfer to plate.

In same pan, heat remaining 2 teaspoons oil over medium heat. Add onion and chilies and cook, stirring often, until lightly caramelized and crisputender, about 10 minutes. Add mushrooms to pan with onions; add 1 teaspoon salt and heat through.

Place warmed tortillas on serving plate. Place skillet on a heatuproof trivet and let each diner assemble his or her own fajitas. Pass Salsa Verde separately to spoon on top.

This recipe yields 6 servings.

Comments: Poblano chilies add zip and portobello mushrooms lend substance to this Mexicanustyle favorite. Tomatillos, which resemble small green tomatoes, have a lemonyuherb flavor. To warm tortillas, wrap tortilla stack in foil and heat in a 300 degree oven for about 10 minutes.

Serve with a black bean salad made with rinsed and drained canned black beans, diced red bell pepper, chopped fresh cilantro and a lowufat vinaigrette dressing.

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