Skip to main content

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.

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.


Comments

Unknown 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.

Popular posts from this blog

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

  We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers.  The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious.  Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally