poblano shiitacos

Ingredients

• 6 ounces nonfat Greek yogurt
• 1 large clove garlic, chopped
• 1 small (or 1/2 of one large) bunch cilantro, mostly tops but some stems are always ok
• Juice of 1/2 lime
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper to taste
• Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
• Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
• Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
• Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
• Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
• Add garlic powder, cumin & Kosher salt - stir well to combine