Mushrooms make a nutritious and flavorful addition to nearly any soup,salad or primary dish. They’re filled with important vitamins like riboflavin, niacin, and potassium, and are identified to be probably the greatest sources of antioxidants obtainable. 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 effectively in all kinds of dishes and kinds of delicacies. Whether or not you are making an attempt to shed weight, handle diabetes, or simply make wholesome consuming a behavior, you’ll be able to’t go flawed by making mushrooms a key participant in your every day meals.
For this distinctive Mexican-style recipe, you need to use widespread white or button mushrooms, that are cheap and readily discovered at most grocery shops and supermarkets. Should you like mushrooms with a stronger taste and chewier texture, take into account spending slightly extra for porcini, crimini, or portobello lions mane tincture. It doesn’t matter what kind you utilize, wash them totally underneath chilly operating water earlier than cooking.
Mexicali Mushroom Enchiladas
One dozen corn tortillas
2/3 of a pound of any floor meat or meat substitute. (Beef, turkey, and vegetarian soy-protein “crumbles” all work effectively. Search for soy protein “crumbles” within the frozen meals part of your grocery store.)
One cup of mushrooms, cleaned and roughly chopped
1/2 cup white or yellow onion, chopped
2 1/2 tablespoons floor cumin powder
1-2 tablespoons vegetable, corn, canola or olive oil for frying
1 massive can of enchilada sauce
8-10 cloves of garlic, chopped
2 1/2 teaspoons salt
2-3 tablespoons of crimson chili powder (use extra for those who want a spicier impact)
1/2 cup shredded cheese (non-compulsory)
Stir the 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 cook 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-Quarter-hour, stirring often.
In a medium-sized frying pan (ideally non-stick), cook dinner every corn tortilla over medium warmth for about two minutes, or till very mushy and pliable, turning over as soon as throughout cooking to make sure all sides is heated. As every tortilla is cooked, place it on a flat floor and fill it with a couple of tablespoons of the mushroom combination. Roll up every tortilla and prepare them in a greased 13 x 9 pan, being cautious to position 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.