Recipe by Chef Kate
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.
- 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)
Directions See How It's Made
- 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.