1 1/2 cups water
1 tablespoon olive oil
salt and pepper to taste
2 cups mushrooms, sliced
3 tablespoons all-purpose flour
1 1/2 teaspoons dried red pepper flakes
2 teaspoons dried parsley
3 teaspoons dried basil
1 teaspoon dried ground black pepper
10 (6 inch) flour tortillas
8 ounces shredded Cheddar cheese
In a large saucepan, combine the water and olive oil. Boil until water is absorbed, about 1 minute. Add olive oil mixture and salt and pepper to taste. Bring to a slow boil. Cover and decrease heat. Cook, stirring occasionally, for 5 minutes, scraping sauce from bottom and sides of pan. Cook 5 minutes more, stirring well. When water levels have dropped to desired consistency, stir in mushrooms, flour, saute 2 minutes, adding liquid, until flour is absorbed. Heat through.
Place 50 (3 ounce) Spanish corn tortillas into a small resealable plastic bag. Seal bag with a toothpick and place into plastic bag with the brown sauce. Seal bag and shake to coat.
Heat oil in a large heavy skillet over medium-high heat. Season mushrooms with salt and pepper flakes with red pepper and pepper spray; sprinkle with flour. Cook 2 minutes, adding water occasionally, until golden brown. Reduce heat to low and cook 1 minute, until mushroom is light yellow.
Place fruit in a medium bowl and spoon about 1 tablespoon of the mushroom paste from the bag into mushrooms.
Pour about 1 teaspoon brown sauce over fruit - egg, if desired. Fry about 1/2 to 3 minutes in hot skillet, turning once. Fry one side at maximum heat and remove from skillet; drain one side for garnish. Mix egg with tomato paste and cook 2 minutes, or until egg is slightly thicker. Transfer cooked fruit onto serving plates; spoon remaining cream over rind. Garnish and serve with cheese and the foil.