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.

June 28, 2010 at 1:08 PM

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...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...

Donut Army

Search This Blog