Mushroom Enchiladas

Mushroom EnchiladasMakes 4 Servings
Hands-On Time: 25 Minutes
Total Preparation Time: 40 Minutes

1 1/2 pounds portobello mushrooms (about 6 medium to large)
3 T fresh lime juice
2 t ground cumin
Kosher salt
1/4 c plus 1 T vegetable oil
3 garlic cloves, 2 unpeeled
3/4 pound plum tomatoes (about 3 medium)
1 medium unpeeled onion
Freshly ground black pepper
Eight 8-inch flour tortillas
Half a 4 ½ ounce can chopped green chiles
1 ripe Hass avocado
1/2 c fresh cilantro leaves
3/4 c sour cream

Suggested Wine
A Carneros region Pinot Noir

1. Place an oven rack 4 inches from the broiler heat source and preheat the broiler (see Note). Clean the mushrooms; remove and discard the stems (or reserve them for another use such as vegetable stock); scrape out the gills with a spoon and discard them. Slice the caps in half and then slice crosswise into ½-inch-thick strips (about 8 cups).

2. Whisk together the lime juice, cumin and 1/4 teaspoon salt in a medium bowl until the salt has dissolved; whisk in 1/4 cup vegetable oil. Press in the peeled garlic clove (about 1 teaspoon) and whisk again. Transfer to a resealable plastic bag, add the mushroom slices, and knead gently to make sure the marinade is well distributed. Set aside the mushrooms to marinate while you prepare the tomatoes and onion.

3. Core the tomatoes; slice the onion 1 inch thick. Arrange the tomatoes, onion, and the remaining 2 unpeeled garlic cloves in one layer on a rimmed baking sheet; drizzle them with 1 tablespoon vegetable oil and sprinkle them with salt and pepper to taste. Broil them, turning frequently, until the garlic is tender, about 10 minutes. Transfer the garlic to a bowl and continue to broil the tomatoes and onion, turning them frequently, until the tomatoes are tender and the onion is charred at the edges, 8 to 10 minutes more.

4. Meanwhile, wrap the tortillas in aluminum foil and warm them in the oven as far away as possible from the broiler (if your broiler is in the top of the oven, use the lowest rack of the oven under the broiler pan; if it is under the oven use the highest rack). Drain the chiles. Halve, seed, peel and medium chop the avocado (about 1 cup). Finely chop the cilantro (about 1/4 cup).

5. When the tomatoes and onion have cooked, transfer them to the bowl with the garlic to cool slightly. Place mushroom slices on the baking sheet and broil them, turning them frequently, until they are tender, 8 to 10 minutes. Transfer them to a medium sauce-pan when they are done.

6. Remove and discard the skins from the tomatoes, onion and garlic. Transfer the vegetables to the bowl of a food processor fitted with the chopping blade, pulse until they are medium chopped. Add the mixture to the mushrooms along with the chiles (about 3 tablespoons) and salt and pepper to taste and stir well. Cook over medium heat until hot.

7. Spoon some of the mushroom mixture onto each of the 8 tortilla and roll up the tortillas. Transfer 2 tortillas to each of 4 dinner plates and top each tortilla with some of the sour cream, chopped avocado sprinkled with salt, and cilantro.

Note: If the heating element in your broiler does not cover enough space to cook the vegetables evenly, preheat the oven to 500°F and follow the same timing instructions.

Cook’s Notes

My favorite national brand of flour tortillas is Mission.

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