26th May 2008

    Wild Mushroom Mole Enchiladas

    Mushroom Enchiladas

    I’ve had this cookbook, “Nuevo Tex-Mex“, for about 7 years now, and amazingly, this is the first time we’ve used it. (How is this possible? I grew up on Tex-Mex and mourn the loss of it constantly!) Lisa was in the mood to make something with mushrooms, and we both love enchiladas, so this seemed to fit the bill perfectly. The original recipe calls for 1/2 cup of oil, which we were able to cut down to about 1 1/2 tablespoons by steaming the tortillas instead of frying them. We weren’t sold on the mole — more so because of the look, rather than the taste.

    Lisa says:

    Yeah, because it looks like refried beans.

    Chris says:

    But it tastes a lot better than refried beans… and I love this filling.

    Lisa says:

    Me too, but I think these might taste even better with a tomatillo sauce or something like that.

    Chris says:

    Wait, that sounds familiar… didn’t we do a recipe like that already?

    Lisa says:

    That’s the one! That was pretty similar, except it also had chicken in it, right?

    Chris says:

    Yep — hm, maybe this book goes back on the shelf for now…

    Lisa says:

    Maybe the Tex-Mex recipes in this book are a bit too “Nuevo”.

    Wild Mushroom Mole Enchiladas
    2 tbsp olive oil
    1 lb assorted wild mushrooms, sliced (we used oyster, shiitake, and portobellos)
    1 cup chopped scallions
    2 tsp marjoram
    1/4 cup minced cilantro
    1 cup crumbled fresh goat cheese
    3 tbsp roasted garlic puree
    8 corn tortillas
    2 cups refried bean sauce mole tejano (recipe follows)
    1/4 cup sesame seeds

    Preheat an oven to 350. In a medium-sized skillet, heat the oil over medium heat. Add the mushrooms and saute for 3-5 minutes, or until they start to wilt. Add the scallions, marjoram, and cilantro and saute for 2 minutes, or until the mushrooms are tender. Transfer to a bowl and add the goat cheese and garlic puree. Mix well and set aside.
    Steam the tortillas by wrapping them in a wet kitchen towel and placing the wrap in a microwave-safe plastic bag, end folded over, but not closed. Microwave at 50% power for 4 minutes, then let sit for 3-4 before removing.
    Divide the mushroom stuffing evenly among the tortillas, roll them up, and place seam-side down in a greased baking dish. Pour the mole sauce over the top. Place in the oven for 10 minutes or until bubbling hot.
    Remove from the oven, transfer to plates, and garnish with sesame seeds.

    Makes 8 enchiladas

    Mole Tejano
    2 tbsp olive oil
    2 cloves garlic, minced
    1/4 onion, sliced
    2 tomatoes, peeled and quartered
    1 ancho chile, stemmed, seeded
    1 pasilla chile, stemmed, seeded
    1 oz semi-sweet chocolate, broken into pieces
    1/4 tsp sesame seeds
    1/4 tsp chopped almonds
    1/2 tsp sugar
    1 cup chicken stock
    salt

    In a medium-sized saucepan, heat the oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add the remaining ingredients and simmer for 5 more minutes.
    Transfer the mixture to a blender and puree until smooth. Season to taste with salt.

    Makes 2 cups

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    This entry was posted on Monday, May 26th, 2008 at 9:54 pm and is filed under Main Dishes, Mexican, Nuevo Tex-Mex. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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