Mushrooms are a nutritious and flavorful addition to almost any soup, salad, or main dish. They are full of vital nutrients like riboflavin, niacin, and potassium, and are known to be one of the best sources of antioxidants available. They are remarkably low in calories, weighing in at about 20 calories for every five medium-sized mushrooms. Best of all, its flavor and texture work well in a wide variety of dishes and cooking styles.
For this unique Mexican-style recipe, you can use white or button mushrooms, which are inexpensive and easily found in most grocery stores and supermarkets. If you like mushrooms with a stronger flavor and chewier texture, consider spending a little more on porcini, crimini, or portobello mushrooms. No matter which type you use, wash them well under cold running water before cooking.
Mexicali Mushroom Enchiladas
A dozen corn tortillas
2/3 pound of any ground meat or meat substitute. (Beef, turkey, and vegetarian soy protein “crumbs” work well. Look for soy protein “crumbs” in the frozen foods section of your grocery store.)
1 cup mushrooms, cleaned and chopped
1/2 cup white or yellow onion, chopped
2 1/2 tablespoons ground cumin powder
1-2 tablespoons vegetable, corn, canola, or olive oil for frying
1 large can of enchilada sauce
8-10 garlic cloves, minced
2 1/2 teaspoons salt
2-3 tablespoons red chili powder (use more if you prefer a spicier effect)
1/2 cup grated cheese (optional)
Stir the mushrooms, garlic, and onion in a large, oiled skillet for about 10 minutes over medium heat, or until the mushrooms soften and the garlic and onion begin to brown. Add the ground beef or meat substitute to the pan and cook together for about five more minutes. Add any desired spices to the mixture and reduce the heat to medium low. Cook over low heat for about 10-15 minutes, stirring occasionally.
In a medium skillet (preferably nonstick), cook each corn tortilla over medium heat for about two minutes, or until very soft and pliable, turning once during cooking to ensure both sides are hot. As each tortilla cooks, place it on a flat surface and fill it with a few tablespoons of the mushroom mixture. Roll each tortilla and place in a greased 13 x 9 pan, being careful to place the seam side down. When all the tortillas are rolled, pour the can of enchilada sauce over all of them and top with cheese if desired. Bake at 350 degrees for about 15-20 minutes. Remove from oven and let rest a few minutes before serving.
