Mushrooms?

I dunno, but damn that sounded good!

You could use fresh or dried shitake and probably get a more favorful result. Ideally, I would recommend porcini or morel, but they are much more expensive (dried form) and neither grow in Texas that I know of. There is a shelf mushroom called "hen of the woods" that has a meatly texture and really does taste like chicken. It's plentiful as a wild mushroom in my area, but not often found on the commercial market. You might find some on the web or check Amazon's gourmet grocery section.

FYI: Portobello is just the "mother" of crimini mushrooms, they are the same thing. For years growers would throw out the mother (from whence little crimini spring) until someone came up with idea to give it a fancy name and pretend it was something unique.

I only can think of chanterelle mushrooms, they are very flavorful,
but also very expensive.

Here are some info on the various mushrooms

http://www.foodsubs.com/Mushroom.html

I like chanterelles, but wouldn't put them in an enchilada... might as well fold in ten dollar bills, and it wouldn't, to me, be their best use in any case.

Good link, cjane.

I agree with g.w. Shitake are great. More of a mild flavor.

You're right, osso! Chanterelles are better eaten by themselves sauteed
in butter.

Try wood ear mushrooms. You can find them in the asian section of your supermarket or at asian markets if you have any nearby. They come dried in bags, and are usally dark brown or black. You reconstitute them in hot water, cut off the stems, and chop them into fine strips. They are often used in spring and egg rolls because they hold up to high heat. Not super flavorful but good, and the texture is quite chewy, which would work here.

bookmarking.


(Big mushroom fan here!)

Wow.

I never knew there were so many different types of mushrooms.

Im going to try Shitake first. I know I love those mushrooms and I can not believe I did not think about them before.

it is ok if the mushrooms are a bit pricey.
Even doing this recipe organic, it costs me less then 10.00 to feed up to 6 people.

The best tortillas for it though are sun dried tomato basil ones from... Ooohh
I forget which brand. but they are awesome and pricey. If I use those my cost for this is still less then 15.00

So to have a really good mushroom , even if it costs more, is totally acceptable.

I saw these mushrooms in Central Market once that were 55.00 an ounce.

The forever adventurer in me wanted to break a tiny one in half, just to take home and taste..
But that would still have been a 15 dollar mouthful.

I never knew a fricking mushroom, something that grows commonly on ****, could BE so expensive..

Wolfess, I have a semi fresh enchilada sauce that blows away canned, I will dig for it...

RH

I might know those tortillas.... they have a few different kinds, all in the three to four dollar range? I like them too, make great quesadillas, or even by themselves with, sigh, some butter..
a little yupfaux, but tasty for themselves.

which reminds me of the handmade while you're there tortillas at Casablanca and another smaller place on Lincoln. Schniff.

I gather real 'corn' tortilla making is a near lost art now, even in Mexico, but in the situations above I was talking about flour tortillas.

I've had almost no good flour tortillas here, or, frankly, corn either. Yack.

SW, I would recommend white corn tortillas (a compromise between yellow corn and flour). And if you use shitake you might prefer fresh; in my experience the dry can be too chewy. Put a teaspoon of the liquid from a can of chipotle chiles in your sauce to make a bit more macho.

Your recipe looks like great winter comfort food.

Those $55/oz shrooms were undoubtedly morels. They turn to mush if you aren't careful though - they'd be better dried and ground and mixed into the masa dough to make the tortillas with. I hunt morels in late spring here in Michigan. They are a real challenge to find.

That is EXACTLY the mushroom I saw.

I just can not imagine spending that much on one mushroom.
Though, I bet they are verrrrrry good.

bookmark....that sounds really good.

But we must never forget mushrooms sauteed with olive oil, a little red wine, and garlic. Together with aesthetic experience, spiritual growth and love, it is a justification for existence.

Oh

you are talking about legal mushrooms..

my most favorite food ever: porcini (king's bolete) paprikash

also great:
sticky bun omelette (or russel's or cracked or birch or other bolete)
wild mushrooms risotto
"trout" blusher (baked like a trout in the oven with butter, wine, rosemary)
deep fried breaded parasol or field mushrooms (a la wienerschnitzel)

..the great thing about mushrooms is that you can basically substitute them for meat most of the time, just have to have the right type. the American forests are full of mushrooms that nobody picks, since people are afraid. All the more for me!