Mushrooms make a flavorful and nutritious addition to nearly every soup, main dish or salad. They’re filled with essential nutrients like potassium, niacin, and riboflavin, and tend to be known to be among the best sources of antioxidants accessible. They’re extraordinarily low in calories, weighing roughly 20 calories a 5 medium sized mushrooms. Best of all the, the flavor of theirs and texture works nicely in a multitude of styles and dishes of cuisine.
For this unique Mexican-style recipe, you can use everyday white or button mushrooms, that are affordable and readily found at most supermarkets and supermarkets. If you like mushrooms with a stronger flavor and chewier texture, think about spending a little more for porcini, crimini, or portobello mushrooms. Regardless of what type you use, wash them thoroughly under freezing running water just before cooking.
Mexicali Mushroom Enchiladas
One dozen corn tortillas2/3 of a pound of any ground meat or even meat substitute. (Beef, turkey, and vegetarian soy-protein “crumbles” all work well. Search for soy protein “crumbles” in the frozen foods area of your supermarket.)One cup of mushrooms, washed and just about chopped1/2 cup white or perhaps yellow onion, chopped2 1/2 tablespoons ground cumin powder1 2 tablespoons vegetable, corn, canola or coconut oil for frying1 large can of enchilada sauce8-10 cloves of garlic, Activate now chopped2 1/2 teaspoons salt2-3 tablespoons of red chili powder (use much more in case you choose a spicier effect)1/2 cup shredded cheese (optional)
Mix the mushrooms, onion and garlic together in a large, oiled skillet for about 10 minutes on medium high temperatures, or until the mushrooms soften and the garlic and onion commence to brownish. Add the ground meat or meat substitute to the skillet as well as cook together for aproximatelly five more minutes. Include all of the preferred spices to the mixture and reduce the heat to medium low. Simmer in concert for about 10-15 mins, stirring occasionally.
In a medium sized frying pan (preferably non-stick), cook each corn tortilla over medium heat for aproximatelly 2 minutes, or until pliable and soft very, turning over once during food preparation to make sure each side is heated. As each tortilla is prepared, place it over a flat surface area and fill it with a number of tablespoons of the mushroom mixture. Roll up each tortilla and set them up in a greased 13 x nine pan, being careful to position the seam side down. When all of the tortillas are rolled, pour the can of enchilada sauce with all and top with cheese if desired. Bake at 350 degrees for aproximatelly 15 20 minutes. Remove from oven and let stand for a couple of minutes before serving.