Tuesday, June 15, 2010

Mushroom Enchiladas

Have you ever cooked something and, when tasting it, said “No way. This could not have come out of my kitchen. This is too good!” I have. And this is one of those times.

The other reaction you’re going to have to this dish is, “Are you sure there’s not meat in this?” Not only is the texture and filling satisfying, but there is a smoky richness to it that suggests pork. And I say that as a person who generally finds "imitation meat" and "meat flavoring substitute" kind of gross.  It’s yummy, yummy heaven in a tortilla. Smothered in cheese.

Let's turn what appears below into enchiladas!


















Mushroom Enchiladas
Inspired by Main Course Vegetarian Pleasures

1 T oil
2 cloves garlic, minced
1 lb mushrooms, thinly sliced
½ tsp dried oregano
1 ½ c pinto beans (dried and cooked)
1 c small curd cottage cheese
½ c fresh parsley, finely chopped
2 c salsa
8” flour tortillas
1 c Chihuahua cheese, grated (or, Cheddar)

Heat the oil in a large skillet over medium heat. Add garlic and cook 1 minute, or until brown. Do not burn. Stir in mushrooms and cook until the juices are released and then evaporate, about 10 minutes. The mushrooms should begin to stick to the pan.

















Add oregano and pinto beans and cook 1 minute. Remove the pan from heat and let the mixture cool.
Preheat oven to 375.

Combine parsley and cottage cheese.

















Stir the cottage cheese and parsley into the bean mixture.


















Lay out all ingredients and the pan in front of you as you start to assemble the enchiladas.
Spread a thin layer of salsa in a 9x13” baking dish.






































Pick up one tortilla. Brush both sides of the tortilla with a little bit of salsa. This will moisten the tortillas and prevent them from breaking.







































Divide the mushroom mixture into 8 portions and place 1 portion along the bottom of the tortilla.


















Roll tightly. Place the enchilada, seam-side down, in the baking dish. Repeat with the remaining tortillas.








































Spoon the remaining salsa all over the enchiladas. Neatly place the grated cheese along each enchilada. 








































Cover the baking dish tightly with foil.
Bake 30 minutes. Remove foil and bake 5 minutes more.




1 comment:

jeri.seidman said...

Glad to have you back actively posting!

This looks delicious. We are a gluten-free house but I may try it with some 100% corn tortillas.