Recipe Archives->Vegetarian->Mushroom Enchiladas 05

Morel Enchiladas
                                                                                
Butter
1 large onion, thinly sliced
2 poblano chilies, seeded, stemmed, and thinly sliced
1 lb fresh morels, sliced lengthwise or 2 oz dried, soaked in 2 cups water 
 and sliced (reserve liquid)
Olive oil
8 corn tortillas
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
2 tablespoon flour
2 cups grated Monterey Jack cheese (8 ounces) 

Melt 1 tablespoon butter and 1 tablespoon of olive oil in a skillet.
Add the onion and chilies and saute for 2 to 3 minutes over medium
heat, until they begin to wilt. Add the fresh morels, turn the heat
to low, and cover the skillet with a lid. This will draw liquid
from the mushrooms, which is an important part of this process.
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. One by one, place a tortilla in the skillet and
heat for 30 seconds on each side. As each tortilla is done, place
it on a paper towel and continue until all the tortillas are softened.
Keep warm until ready to assemble the dish.

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. Strain through a fine sieve,
squeezing the morels as much as possible. Reserve the liquid; there
should be 3/4 to 1 cup.  Evenly divide the mushroom mixture among
the tortillas. Roll the mixture up in the tortillas and arrange
side by side in a glass baking  dish.

Add 1 tablespoon of butter and 1 tablespoon of olive oil to the
skillet and set over low heat. Add the flour and blend thoroughly
to  make a roux.  Stir over medium heat until the roux begins to
lightly brown, in about 4 minutes. 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. Cover the dish with aluminum foil and place in the oven.
Bake for 20 to 30 minutes, or until all the cheese is melted.  Remove
the foil and allow enchiladas to brown on top. Remove from the oven,
let stand 10 minutes.

Printable version: mushroom-enchiladas05.txt.