2 TB. sunflower oil
2 6-oz. pkgs. sliced portobella mushrooms
1 medium onion, minced
2 tsp. chili powder, divided in individual teaspoons
1-2 TB. balsamic vinegar
1/4 Cup water
1 Cup Gruyère or Chihuahua cheese, shredded
Heat the oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until browned, turning carefully. Once browned and juicy, use a potato peeler to shred the carrot over the top of the mushrooms. Sprinkle on 1 tsp. of the chili powder. Shake the pan to toss the mushrooms, and then add the remaining chili powder. Splash on the balsamic vinegar, add the water, and let simmer until hot. Stir in the cheese; it will melt quickly. Wrap in soft shell tacos.