Vegetarian Cooking For Everyone

[Guest guest]

Another from our book of the week. I haven't made this one but I have

made similar. A good use for epazote if you have it (I grow it during

the summer - it comes back year after year like a weed). There is no

substitution for its musty flavor.

 

* Exported from MasterCook *

 

Mushroom Enchiladas with Epazote and Green Chile

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 12 Preparation Time :0:00

Categories : Baked Entrees

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsp safflower oil or peanut oil

1 small onion -- finely diced

2 tsp garlic -- chopped

1/2 tsp dried oregano -- pref. Mexican

1 1/2 lb mushrooms -- finely diced

4 Roma tomatoes -- peeled/seeded/diced

salt

1/4 cup cilantro -- chopped

3 serrano chiles -- finely diced

2 tsp dried epazote

1 cup vegetable oil -- for frying

12 corn tortillas

2 cups Oven-Roasted Tomato Sauce -- or similar

1/2 cup creme fraiche -- or sour cream

 

The filling: Heat the oil in a wide skillet over high heat. Add the

onion and saute for about a minute, then add the garlic and oregano and

cook for 2 minutes. Add the mushrooms and tomatotes, season with 1/2 tsp

salt, and cook, stirring occasionally, until any juices that have been

released are absorbed and the mushrooms have begun to color, about 6

minutes. Add the chiles and epazote, then remove from the heat. If

you're using cilantro, add it now. Taste again for salt.

 

The tortillas: Cover a baking sheet with two layers of paper towels.

Heat the oil in an 8 or 10 inch skillet. When hot enough to sizzle a

drop of water, fry the tortillas for only 4 seconds on each side. Don't

let them crisp. Lay them on the toweling. When done, blot them again to

absorb any excess oil.

 

Filling and Saucing the Enchiladas: Spread 1/4 cup filling on the lower

third of each tortilla, making a neat row of filling. Fold the bottom of

the tortilla over it and roll. Adjust it so that the seam ends up on the

bottom. Place the enchiladas in an ungreased 9x13 inch baking dish.

Preheat the oven to 375°F. Spoon the sauce over the enchiladas, being

sure to cover the ends. Bake until bubbling and heated through, about 20

minutes. Stir the creme fraiche, then drizzle it over the tops of the

enchiladas.

 

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RisaG