Naturally Healthy Mexican Cooking by Jim Peyton

Author:Jim Peyton [Peyton, Jim]
Language: eng
Format: epub
Publisher: University of Texas Press
Published: 2014-01-22T22:00:00+00:00

Relleno de Hongos

MUSHROOM FILLING

Enough to fill about 8 large flour tortilla quesadillas or tacos, or 4 side dish servings. Nutrition calculations are for the quesadillas or tacos.

This recipe makes a delicious vegetarian filling for antojitos that can also be used as a side dish, especially with broiled meats and poultry. I especially like it with Quesadillas (page 145). It is also terrific as part of a vegetarian entrée, perhaps combined with the Spinach Filling (page 121). It can be made entirely with common button mushrooms, but the more exotic mushrooms you add, the more complex and interesting the dish will be. I often combine the mushrooms with the Caramelized Rajas recipe (page 70) for a great filling or a topping for grilled meats or poultry.

INGREDIENTS

1-1/2 pounds mushrooms, chopped into 1/2-inch pieces

3-1/2 tablespoons extra-virgin olive oil

1/3 cup finely chopped shallots

3 tablespoons minced, stemmed, and seeded jalapeño pepper

3 cloves finely chopped garlic

1 teaspoon dried leaf oregano

1/2 teaspoon salt

Black pepper, to taste

1 teaspoon dried tarragon

3 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh parsley

DIRECTIONS

Preheat your oven to 400°F.

Roast the mushrooms. In a bowl, toss the mushrooms with 2 tablespoons of the olive oil, spread them onto a baking sheet, and roast them for 10 minutes. Remove the sheet from the oven and put it on the stove top, tilted to allow the juices to accumulate away from the mushrooms while they cool. When the mushrooms have cooled, collect the juice and reserve it and the mushrooms separately.

Finish the mushrooms. In a large skillet, heat the remaining 1-1/2 tablespoons olive oil over medium-high heat. Add the shallots and jalapeño and sauté until they begin to soften, about 2 minutes. Add the garlic and continue cooking until it has cooked through but not browned, 30–45 seconds. Add the mushrooms and the remaining ingredients except the mushroom juice and sauté until the mushrooms begin to brown. Add the mushroom juice and continue cooking and stirring until it has evaporated, 1–2 minutes.

PER SERVING

80 calories | 3 g protein | 5 g carbohydrates | 6 g total fat (1 g saturated) | 0 mg cholesterol | 1 g fiber | 2 g sugar | 150 mg sodium

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