Mushrooms make a nutritious and flavorful addition to virtually any soup, salad or most important dish. They’re full of very important vitamins like riboflavin, niacin, and potassium, and are identified to be the most effective sources of antioxidants accessible. They’re terribly low in energy, weighing in at roughly 20 energy per 5 medium-sized mushrooms. Better of all, their taste and texture works nicely in all kinds of dishes and kinds of delicacies. Whether or not you are attempting to drop some weight, handle diabetes, or simply make wholesome consuming a behavior, you may’t go flawed by making mushrooms a key participant in your day by day meals.
For this distinctive Mexican-style recipe, you should utilize frequent white or button mushrooms, that are cheap and readily discovered at most grocery shops and supermarkets. If you happen to like mushrooms with a stronger taste and chewier texture, think about spending slightly extra for porcini, crimini, or portobello mushrooms. It doesn’t matter what sort you utilize, wash them completely underneath chilly working water earlier than cooking.
Mexicali Mushroom Enchiladas
One dozen corn tortillas
2/Three of a pound of any floor meat or meat substitute. (Beef, turkey, and vegetarian soy-protein “crumbles” all work nicely. Search for soy protein “crumbles” within the frozen meals part of your grocery store.)
One cup of mushrooms, cleaned and roughly chopped
half of cup white or yellow onion, chopped
2 half of tablespoons floor cumin powder
1-2 tablespoons vegetable, corn, canola or olive oil for frying
1 giant can of enchilada sauce
Eight-10 cloves of garlic, chopped
2 half of teaspoons salt
2-Three tablespoons of purple chili powder (use extra should you desire a spicier impact)
half of cup shredded cheese (elective)
Stir the buy magic mushrooms, garlic and onion collectively in a big, oiled skillet for about 10 minutes on medium warmth, or till the mushrooms soften and the garlic and onion start to brown. Add the bottom meat or meat substitute to the skillet and prepare dinner collectively for about 5 extra minutes. Add the entire desired spices to the combination and cut back the warmth to medium low. Simmer collectively for about 10-15 minutes, stirring sometimes.
In a medium-sized frying pan (ideally non-stick), prepare dinner every corn tortilla over medium warmth for about two minutes, or till very tender and pliable, turning over as soon as throughout cooking to make sure either side is heated. As every tortilla is cooked, place it on a flat floor and fill it with a number of tablespoons of the mushroom combination. Roll up every tortilla and organize them in a greased 13 x 9 pan, being cautious to put the seam-side down. When all of the tortillas are rolled, pour the can of enchilada sauce over all and high with cheese if desired. Bake at 350 levels for about 15-20 minutes. Take away from oven and let stand for a couple of minutes earlier than serving.