Jim Coleman Recipes

Wild Mushroom Enchiladas

Ingredients:

• 1 cup heavy cream
• 5 tablespoons ancho Chile puree
• 4 cloves garlic, minced
• 2 teaspoons fresh lime juice
• Kosher salt to taste
• 1 tablespoon unsalted butter
• ½ medium Red Onion, diced
• 6 ounces wild mushrooms (mixture of morels, shiitakes, oysters and portabellas, sliced)
• ½ avocado, peeled, pitted, and cut into ¼-inch dice
• 3 ounces queso fresco or feta cheese, crumbled
• 1 tablespoon chopped cilantro
• 1 tomato, blanched, peeled, seeded, and diced
• 6 corn Tortillas

Directions:

In a skillet, bring the cream, ancho Chile puree, and garlic to a boil, and simmer for 2 minutes. Transfer to a blender and puree.

Add the lime juice, and season with salt. Strain the puree into a bowl and set aside

Heat butter in a large skillet and sauté onion and mushrooms for 2 minutes over medium heat, until onion is translucent and mushrooms are soft.

Add avocado, cheese, cilantro, and tomato, just heat through. Add 2 tablespoons of reserved cream puree and stir gently. Add salt to taste and simmer 3 minutes.

Heat the remaining reserved cream puree in a skillet until simmering. Place the tortillas one at a time into the puree for 15 seconds to soften, and place on a sheet pan while filling.

Divide the mixture in the skillet among the tortillas, spreading evenly down the middle. Roll up the tortillas with a metal spatula place seam side down on serving plates.

If not serving immediately, cover enchiladas on sheet pan with foil, and reheat at 350° degrees for 10 minutes.