Stuffed Chiles With Wild Mushrooms And Cilantro Sauce Food

JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES

Steps:

• Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
• In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
• Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

MUSHROOMS IN CHILE SAUCE

Steps:

• Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
• Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
• Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
• In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
• Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
• Serve with rice and warm flour tortillas.

CHEESE AND CHILE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
• Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
• Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

GREEN CHILE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F
• Lightly grease a cookie sheet or 13x9 baking dish.
• Stir together filling ingredients: Minced mushroom stems through salt.
• Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
• Bake for 20-25 minutes.
• Place on a serving platter and sprinkle chile powder and fresh minced cilantro over the top of them.

WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE

Steps:

• Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
• Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
• Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
• Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
• Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.