ezRecipe-Zee: Cooking Recipe: How to make Mozzarella Casserole With Mushrooms And Smoky Chipotle Chile -

Mozzarella Casserole With Mushrooms And Smoky Chipotle Chile -

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Appetizers, Mexican / Tex-Mex, Copy Cat / Restaurant

Ingredients:

1 1/2 tablespoons   extra-virgin olive oil
1     large         red onion
8     ounces        full-flavored mushrooms, such as oysters,
                    shiitakes or practically any wild variety
                    woody stems or chop them finely) and sliced
2                   canned chipotle chiles - (to 3)
                    canning sauce, seeded and thinly sliced
                    Salt
12                  corn tortillas, the fresher the better
                    = (store-bought are okay, though homemade
                    will really shine here)
8     ounces        mozzarella, preferably whole milk (but
                    not "fresh" mozzarella which will not
                    melt) or Mexican quesillo cheese
1/2   teaspoon      chopped fresh thyme
                    = (or 1 generous tspn chopped fresh epazote leaves)
                    A little freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Heat the oven to 350 degrees.
In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon.
Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes.
When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment�s hesitation, accompanied by the warm tortillas.
This recipe yields 12 soft tacos, serving 6 as an appetizer, 4 as a casual main dish.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

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