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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from Zarela's VeraCruz -Champinones from the Restoràn Galera in Xico. This dish could also be turned into an appetizer — a quesadilla-like filling for folded tortillas (freshly made, if possible). The flavor of epazote is preferable, but you can substitute 10 cilantro sprigs, if you have to. Ingredients:
1 lb mushroom |
3 slices thick cut bacon, diced |
1 medium white onion, finely chopped |
2 -4 jalapeno chiles, stemmed, seeded and finely chopped |
4 sprigs epazote, leaves only, finely chopped (or 2 teaspoons crumbled dried epazote) |
4 ounces manchego cheese, shredded (about 1 cup) |
Directions:
1. Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
2. In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
3. Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
4. Heat over medium-high heat until the fat is rippling.
5. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
6. Preheat the Broiler.
7. Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
8. Remove from the heat.
9. Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.
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