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Mushroom Crepes with Poblano Chile Sauce

Mushroom Crepes with Poblano Chile Sauce

Ingredients

CREPES

  • 2 tablespoons (1/4) unsalted butter, melted, cooled

MUSHROOM FILLING

  • 2 cup chopped white onions
  • 1 pound fresh shiitake mushrooms, stemmed, caps, thinly sliced
  • 2 tablespoons minced frsh epazote or fresh cilantro
  • 4 teaspoons finely chopped garlic

SAUCE

  • 6 large fresh poblano chiles
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1/4 cup chopped white onion
  • 1 small garlic clove, minced
  • 3 tablespoons all purpose flour
  • 1 cup coarsely grated queso manchego or Muenster cheese (about 4 ounces)
  • 1/2 cup fresh corn kernels

Recipe Preparation

CREPES:

  • Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds. Add flour, 1/2 cup at a time, blending batter until smooth after each addition. Let rest 1 to 2 hours. Reblend batter 5 seconds before using.

  • Heat nonstick skillet with 7- to 8-inch-diameter bottom over medium-high heat; brush with melted butter. Pour 3 tablespoons batter into skillet; swirl skillet to coat bottom evenly. Cook until bottom of crepe is golden, about 30 seconds. Loosen edges gently with spatula and turn crepe over. Cook until bottom is brown in spots, about 30 seconds. Turn crepe out onto paper towel. Repeat, making about 16 crepes and stacking between paper towels. DO AHEAD: Can be made 2 days ahead. Wrap and chill.

FILLING:

  • Heat oil in large skillet over medium-high heat. Add onions and sauté until translucent, about 3 minutes. Add mushrooms, epazote, and garlic. Sauté until mushrooms are brown and mushroom liquid has evaporated, about 10 minutes. Season with salt and pepper.

SAUCE:

  • Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and thinly slice chiles.

  • Melt butter in medium saucepan over medium heat. Add onion; sauté until soft, about 2 minutes. Add garlic; stir 30 seconds. Stir in flour (mixture may be firm). Sauté 1 minute longer. Whisk in warm milk and bring to boil, whisking constantly. Reduce heat to medium-low; simmer until sauce thickens, whisking occasionally, about 5 minutes. Pour sauce into blender. Add cream and half of roasted chiles (reserve remaining chiles for garnish). Blend sauce until smooth. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Whisk over medium heat until just warm before continuing.

  • Brush small baking sheet with oil. Arrange 1 crepe, brown spots up, on work surface. Place 2 packed tablespoons filling in center. Fold crepe in half. Fold in half again, forming triangle. Place filled crepe on prepared sheet. Repeat with 11 more crepes and all of filling. Cover with foil and chill.

  • Preheat oven to 350°F. Pour 1/4 cup sauce into center of each of 6 ovenproof plates. Top each with 2 filled crepes. Pour 1/4 cup sauce over. Sprinkle with cheese. Bake until cheese melts, about 12 minutes.

  • Meanwhile, heat 3 tablespoons oil in heavy medium skillet over medium-high heat. Add reserved poblano chiles and corn; sauté until heated through, about 2 minutes. Sprinkle with salt.

  • Garnish crepes with sautéed chiles and corn, then cilantro sprigs, and serve.

Recipe by Marilyn Tausend, Ricardo Mu oz Zurita,Reviews Section

Mushroom Crepes


2. Prepare the chiles. Then, in a large skillet, heat the oil over medium heat and cook the mushrooms and onions, stirring frequently, until the moisture has evaporated. Chop the chile and add to the pan along with the epazote, salt, and pepper. Stir to mix. Remove from heat and let cool about 10 minutes before filling the crepes.

3. Preheat the oven to 350°. Grease an 8- × 12- inch baking dish. Put about 1/3 cup filling on each crepe. (Do not overfill or they will be difficult to roll.) Roll, burrito style--with bottom folded toward center, sides folded in over the bottom, and then rolled into a cylinder--to encase the filling. Place seam side down in prepared baking dish. Reheat the sauce and pour over all. Top with grated cheese. Bake until hot and bubbly, about 20 minutes. Place 2 crepes on each of 4 serving plates. Sprinkle with parsley. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

This Mushroom Crepes recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


Mushroom Crepes with Poblano Chile Sauce - Recipes

These enchiladas are not the most photogenic food, but they are really really tasty. We took our inspiration from a recipe from Bon Appétit for mushroom crepes we just took out the step of making crepes and replaced them with corn tortillas, and tweaked the sauce a bit (a little more flavor and a little less cream). The result is one of our staple meals. You could definitely use this sauce on all sorts of other things, or switch out the filling in the enchiladas if mushrooms aren't your thing.

Shiitake Mushroom Enchiladas with Poblano Sauce (serves 4)
Adapted from Bon Appétit

- 1 ear of corn, dry roasted (see our black bean cakes recipe for instructions)
- 8 corn tortillas (6 inch diameter)
- Mushroom filling (see below)
- 1 cup of poblano sauce (see below)
- About 1 cup of grated pepper jack cheese

Mushroom Filling
- Cooking oil
- 2/3 of a small white onion, chopped (use the rest for the sauce)
- 2 cloves garlic, finely chopped
- 3 tbsp chopped fresh cilantro
- 1/2 pound shiitake mushrooms, washed, stemmed, and thinly sliced
- Salt and pepper to taste

Heat the cooking oil in a large skillet over medium heat, then add the onions. Cook until they are just softened, about three minutes, then add garlic and cook another minute. Mix in the mushrooms and cilantro and season with salt and pepper. Cook until all the water has been cooked out of the mushrooms and they have started to brown (about 10 minutes).

To make the sauce, you get to have a little fun with fire. Charring the chile over (or under) a direct flame makes the skin blister and easy to remove. It is edible, but it's a little bit tough so especially in this application, where the chile is blended into the sauce, it's better to remove it.

- 1 large poblano chile
- 2 tbsp butter
- 1/3 of a small onion, chopped
- 1 clove of garlic, finely chopped
- 2 tbsp flour
- 1 cup milk
- 1/2 tsp chili powder
- Pinch of cayenne powder
- Salt and pepper to taste

Turn on the broiler to high and place the poblano pepper as close to the flame as possible (exactly how you do this will depend on your broiler set-up). It's probably a good idea to put the chile either on a baking sheet or a piece of foil so that you can move it in and out easily. Keep an eye on the chile and as soon as the skin starts to blister and bubble, use tongs to turn it over and expose another side to the flame. Keep rotating the pepper until most of the skin is blistered. Transfer it to a plastic or paper bag and close the bag let it sit for about 10 minutes.

Remove the pepper from the bag and peel off the skin with your fingers. Roughly chop the chile and set aside.

Finally, put everything together. Preheat the oven to 375 degrees and get out a baking dish (our 8 inch square was a little too small we had to put some overflow enchiladas in another little dish so if you have something bigger use that). Spoon some of the poblano sauce into the bottom of the dish (just enough to lightly cover the bottom and keep the enchiladas from sticking).

Divide the mushrooms into 8 portions and scoop one portion into a tortilla. Add a light sprinkling of cheese (to hold everything together), then roll the tortilla and place it in the baking dish with the seam down. Continue doing this until you've filled all the tortillas, packing them in side by side. Spoon the rest of the sauce over the enchiladas, then sprinkle the corn on top and cover with cheese. Bake until the cheese is bubbling and beginning to brown (about 30 minutes). Serve with refried beans or rice or whatever catches your fancy.


Recipe Summary

  • 5 medium poblano peppers. stemmed and seeded
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 small red chile pepper, stemmed and seeded
  • 1 (14.5 ounce) can chicken broth
  • ½ cup water
  • 2 tablespoons butter
  • 1 tablespoon turbinado sugar
  • 1 slice processed cheese food (such as Velveeta® Queso Blanco)

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.


Wednesday, January 25, 2006

Roasted Poblano Guacamole with Garlic and Parsley

Roasted Poblano Guacamole with Garlic and Parsley

2 medium (about 6 ounces total) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped flatleaf parsley
3 medium-large ripe avocados
Salt to taste
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled Mexican queso anejo, or other dry grating
cheese like Romano or Parmesan
Radish slices for garnish

Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes total.

Place the chiles in a bowl, cover them with a towel, and let them stand 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds rinse quickly to remove any stray seeds and bits of char.

When the tomatoes are cool, peel off and discard their skins.

Slip the papery skins off the garlic.

In a mortar or with a food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos) place the puree in a large bowl.

Chop the roasted tomatoes (for this recipe it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.

Cut the avocados in half lengthwise around the pit, twist the halves apart, and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually
a scant teaspoon, then add enough lime juice to enliven all the flavors.

Cover the mixture with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.

To serve, scoop the guacamole into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud it with radish slices.

COOK'S NOTE: The roasted poblanos, tomatoes and garlic can be made a day or so in advance, but don't puree them until you are ready to make guacamole. The guacamole is best finished about 30 minutes before you need it, so the flavors can mingle. It will keep several hours tightly covered in the refrigerator add the cheese and radish slices at the
last moment.


Recipe Summary

  • 8 poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 ¾ pounds ground pork
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 ripe plantain, chopped
  • 1 apple, chopped
  • 1 fresh peach, chopped
  • 1 bunch fresh parsley, chopped
  • 2 tablespoons chopped candied orange peel
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • 2 tablespoons blanched almonds, chopped
  • 4 whole cloves, ground
  • salt and pepper to taste
  • 2 ½ cups chopped walnuts
  • 1 ¾ cups milk
  • ¾ cup soft goat cheese
  • 1 tablespoon white sugar
  • 1 (1 inch) piece cinnamon stick
  • 1 ½ cups pomegranate seeds
  • ½ cup chopped fresh parsley

Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.

Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.

Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.

Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender blend until walnut sauce is smooth and creamy.

Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.


Chicken in poblano cream sauce: Pollo poblano

This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. It can be made in larger quantities, keeping the proportions the same, making it ideal for big parties. The sauce is also excellent for topping mushroom or huitlacoche crepes, or for mixing with cooked pasta, topped with cheese and popped in the oven until the cheese melts.

  • 3-4 poblano chiles, seeded and chopped
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1 tablespoon flour
  • 1 cup Mexican crema or heavy cream
  • salt to taste
  • 2 whole chicken breasts, cut in half
  • 1 cup grated manchego, jack or gouda cheese

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.
Serves 4.


Frontera’s New Menu: Mexico City Inspiration

“After suffering the doldrums of the Chicago winter, we finally have something green coming out of the ground,” said Chef de Cuisine Richard James, admiring the garlicky goodness of the new grilled chicken in local ramp mojo dish before him.

“We usually get really excited around here when ramps are available.”

It’s not just that unctuous dish that has captivated our kitchen — Frontera’s spring menu offers plenty of reasons to be excited, like the crazy-good queso fundido with salsa a la Mexicana, smoked pork and housemade ricotta cheese.

Or the earthy mushroom enchiladas, inspired by the abundant hongos growing in Mexico City. Here, fresh-made tortillas are filled with a woodland mushroom braise (brown butter, caramelized onion, potato) and drenched in pasilla chile sauce, with homemade crema and añejo cheese offering a distinctive punch.

We’re also crazy about the Mexico City inspired red pipian, a complex sauce of guajillo chiles, toasted pumpkin seeds and spices that complements grill roasted Gunthorp Farms pork shoulder.

Another highlight? The Chicken Mole Tamal, a fresh corn masa tamal filled with chicken and grilled onions and served with Josefina Velazsquez de León’s Mexico City-style mole, a dazzling symphony of red chile, nuts and seeds.

And, of course, there’s our new desserts. Buttery crepes accompanied by goat cheese ice cream. Mango sorbet flecked with Honey Manila mangoes and poached rhubarb and chamoy. A duo of flan, one starring classic Mexican vanilla and the other reminiscent of buttered popcorn. As ever, they are out-of-control good.


Vegan Skillet Pizza Dip

This vegan skillet pizza dip makes a great party appetizer or snack. The cheesy, creamy center is made with my homemade vegan mozzarella sauce and the dip is topped with vegan pepperoni. It&rsquos ringed with vegan garlic butter rolls that are so good for dipping! Not to mention it makes for such a beautiful presentation. &hellip


Poblano Pepper Recipes

This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. It can be made in larger quantities, keeping the proportions the same, making it ideal for big parties. The sauce is also excellent for topping mushroom or huitlacoche crepes, or for mixing with cooked pasta, topped with cheese and popped in the oven until the cheese melts.
Ingredients:

* 3-4 poblano chiles, seeded and chopped
* 1/2 cup milk
* 4 tablespoons butter
* 1 tablespoon flour
* 1 cup Mexican crema or heavy cream
* salt to taste
* 2 whole chicken breasts, cut in half
* 1 cup grated manchego, jack or gouda cheese

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.
Serves 4.


Watch the video: Μπριζόλες με σάλτσα μανιταριών! kritonas alexia (December 2021).