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Mushroom Enchiladas 05

A mexican recipe for Mushroom Enchiladas 05, made with Salt, Sugar, Soy Sauce, Flour, and Monterey Jack Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 1 tbsp
• 2 tbsp
• 2 cup

Method (preview)

1. 1

   Melt 1 tablespoon butter and 1 tablespoon of olive oil in a skillet.

2. 2

   Add the onion and chilies and saute for 2 to 3 minutes over medium heat, until they begin to wilt.

3. 3

   Add the fresh morels, turn the heat to low, and cover the skillet with a lid.

4. 4

   Simmer for 10 minutes. (If you are using dried morels, add the morels now and also saute for 1 minute, then add the reserved liquid, cover, and proceed to the next step.) Meanwhile, heat a little oil in another skillet.

5. 5

   One by one, place a tortilla in the skillet and heat for 30 seconds on each side.

6. 6

   As each tortilla is done, place it on a paper towel and continue until all the tortillas are softened.

7. 7

   Keep warm until ready to assemble the dish.

8. 8

   Preheat the oven to 425 F. Add the salt, sugar, and soy sauce to the morels and simmer for another 5 minutes, if necessary adding a little water to keep mixture immersed.

9. 9

   Strain through a fine sieve, squeezing the morels as much as possible.

10. 10

    Reserve the liquid; there should be 3/4 to 1 cup.

11. 11

    Evenly divide the mushroom mixture among the tortillas.

12. 12

    Roll the mixture up in the tortillas and arrange side by side in a glass baking dish.

13. 13

    Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet and set over low heat.

14. 14

    Add the flour and blend thoroughly to make a roux.

15. 15

    Stir over medium heat until the roux begins to lightly brown, in about 4 minutes.

16. 16

    Immediately add the reserved liquid and stir until the sauce is thickened. (Adjust thickening if necessary by adding a little water and further reducing.) Spread the sauce on the enchiladas, then sprinkle the cheese evenly over the top.

17. 17

    Cover the dish with aluminum foil and place in the oven.

18. 18

    Bake for 20 to 30 minutes, or until all the cheese is melted.

19. 19

    Remove the foil and allow enchiladas to brown on top.

20. 20

    Remove from the oven, let stand 10 minutes.