Champiñones a la Galera
Source of Recipe
Zarela's Veracruz
List of Ingredients
1 pound cultivated white mushrooms
3 thick slices bacon, diced
1 medium-sized white onion, finely chopped
2-4 jalapeño chiles, stemmed, seeded, and finely chopped
4 large epazote sprigs, leaves only, finely chopped, or 2 tsps crumbled dried epazote (see page 41 of the book)
4 ounces manchego cheese, shredded (about 1 cup)
Recipe
Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices. Set aside.
In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned. Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
Pour the bacon fat into a large wide skillet and heat over medium-high heat until rippling. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated. Remove from the heat.
Preheat the broiler. Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top.
Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.
|
Â
Â
Â
|
member logon
