Cocina mexicana
Mushroom green enchiladas
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 45 min · Difficulty: Medium
Ingredients
- 12 corn tortillas
- 500 g oyster mushrooms (Pleurotus ostreatus) in strips, or mixed with button mushrooms (Agaricus bisporus)
- 700 g tomatillos
- 2 to 3 serrano peppers, to taste
- 2 cloves garlic
- 1/4 onion, plus 1/2 onion, sliced for the filling
- 1/2 cup cilantro
- 1 cup vegetable broth
- Oil for frying tortillas
- Salt to taste
- To serve: sour cream, fresh cheese, onion rings, and avocado
Simbiosis Products Used
- Enrich the filling with rehydrated mushrooms from the gourmet dehydrated collection (optional)
Preparation
- Boil the tomatillos with the serrano peppers and garlic for 8 to 10 minutes, until they turn an opaque green. Blend with the onion, cilantro, and salt; strain if you want a finer consistency.
- Heat a tablespoon of oil and fry the sauce for 6 minutes, until it thickens and deepens in color. Loosen with broth and keep warm.
- Clean the mushrooms with a cloth and sauté them with the half sliced onion for 8 to 10 minutes, until golden. Season with salt and pepper.
- Quickly pass each tortilla through hot oil to soften it, a few seconds per side, and drain.
- Fill each tortilla with the mushrooms, roll it up, and arrange on a plate. Douse with the hot green sauce.
- Finish with sour cream, fresh cheese, onion rings, and avocado. Serve immediately.
Functional Note
Oyster mushrooms (Pleurotus ostreatus) provide vegetable protein, fiber, and β-glucans, and make a Mexican culinary classic vegetarian. They are an ingredient that contributes to a varied diet.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.