| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
California |
Seafood |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fresh wild mushrooms (such as Chanterelle; Porcini and Shiitake) or button mushrooms |
| 2 |
|
Sticks unsalted butter |
| 1 |
ts |
Shallot; minced |
| 1/2 |
c |
Dry vermouth |
| 1 |
lb |
Cooked crabmeat; drained and picked over |
|
|
Chipotle cream sauce; see recipe |
| 1/4 |
c |
Snipped fresh chives |
| 1/4 |
ts |
Freshly ground pepper |
| 12 |
|
Blue corn or corn tortillas |
INSTRUCTIONS
Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms.
Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add
mushrooms and shallot and cook until tender, stirring frequently, about 10
minutes. Add vermouth and bring to boil. Reduce heat and simmer until
almost no liquid remains in pan, stirring occasionally, about 6 minutes.
Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add
crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup
chipotle sauce, chives and pepper and bring to boil, stirring constantly.
(Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set
aside.
Preheat oven to 350F. Stack tortillas and wrap in foil. Bake until heated
through, about 10 minutes. Rewarm filling over low heat, stirring
occasionally. Place 1 tortilla on each plate. Divide filling among
tortillas. Fold tortilla up as for letter, enclosing filling. Turn
enchiladas seam side down. Spoon remaining sauce over and serve.
Makes 12 appetizer or 6 main-course servings.
Recipe from Sonora Cafe, Los Angeles, California.
Source: Bon Appetit - April, 1988
Syd.Bigger@salata.com (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: He’s holding your atoms together”