Mushrooms a La Galera

"A recipe from "Zarela's VeraCruz"--Champinones from the Restoràn Galera in Xico. This dish could also be turned into an appetizer — a quesadilla-like filling for folded tortillas (freshly made, if possible). The flavor of epazote is preferable, but you can substitute 10 cilantro sprigs, if you have to."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by twissis photo by twissis
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

  • 1 lb mushroom
  • 3 slices thick cut bacon, diced
  • 1 medium white onion, finely chopped
  • 2 -4 jalapeno chiles, stemmed, seeded and finely chopped
  • 4 sprigs epazote, leaves only, finely chopped (or 2 teaspoons crumbled dried epazote)
  • 4 ounces manchego cheese, shredded (about 1 cup)
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directions

  • Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
  • In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
  • Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
  • Heat over medium-high heat until the fat is rippling.
  • Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
  • Preheat the Broiler.
  • Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
  • Remove from the heat.
  • Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.

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Reviews

  1. This is a nice combination of flavors, although I also did not locate the epazote. It still was a delicious dish with eggs and tortillas. Thanks for posting.
     
  2. These are wonderful, really enjoyed them. They are very easy to make. I made them just as posted. Only I was not able to find the epazote and since I'm not a friend of cilantro I left it out. Great recipe thank you.
     
  3. I`m in the middle of remodeling my kitchen so I had to do something I don`t like to! That is use my microwave for cooking! I don`t use it often but it came in handy for this. I nuked the bacon for 2 minutes added the onions jalapenoes, and nuked for 2 minutes, tossed in the shrooms and spices nuked for 2 minutes. At which point they were still firm no release of liquid. I placed the cheese on and nuked for 1 more minute. This kept the mushrooms more al dente! I was going to make 1/2 the recipe and I`m glad I didn`t because for these would be great in an omelet or and egg wrap for breakfast!!!! Thanks!!
     
  4. It’s really special recipes like this that frustrate me the most … not the recipe, but ingredient issues here in Iceland that force me to sub for ideal ingredient choices. 1 sub was my fault when I had only red onion on hand vs white. The manchego cheese & epazote were my true challenges & I subbed for them as you & the recipe advised, but only after an exhaustive grocery store search. So frustrated, I asked the last guy “Where can a girl find some epazote when she needs it for something special?” He looked fearful, leaned toward his wife & said a few words. I think “pervert” may have been among them! The mushrooms made all my frustration worthwhile – they were so good! My DH gave them 5 stars w/an extra thumbs-up to tell me they were worthy of more. Thx for posting.
     
  5. Vivan los champig~nones! To die for stuffed in whole wheat flour tortillas! Used a large pinch of dried epazote. CG has to be cautious with bacon so only used 2 slices. Thanks for posting, Katers.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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