Posts Tagged ‘button mushroom’

Mushroom and Vegetable Enchiladas

Yields 24 Servings


Pico de Gallo (makes about 8 oz.)
2 oz. red onion, cut into ½-inch dice
6 oz. Roma tomatoes, cut into ½-inch dice
2 tablespoons chopped fresh cilantro
¼ oz. minced serrano pepper
Ground black pepper
¼ teaspoon lime juice

Chipotle Cream Sauce (makes about 48 oz.)
48 oz. béchamel sauce
3 oz. chipotle concentrate (Minor)

Enchiladas (makes 24 enchiladas)
3 tablespoons canola oil
12 oz. sliced onion
2 tablespoons minced garlic
15 oz. sliced white button mushrooms
15 oz. zucchini, sliced into half moons
1 tablespoon dried oregano
¾ teaspoon ground coriander
¾ teaspoon salt
½ teaspoon ground black pepper
12 oz. New Mexico green chiles, chopped
1 ½ lbs. shredded Monterey Jack cheese, divided
24 (6-inch) corn tortillas
¾ oz. chopped fresh cilantro


To make the pico de gallo: Combine the onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.

To make the chipotle cream sauce: Warm the béchamel and whisk in the chipotle concentrate. Hold warm for service.

To make the enchiladas: Heat the oil in a large sauté pan. Saute the onions and garlic for 1 minute, then add the mushrooms, zucchini, oregano, and coriander and stir until just hot through (2 to 3 minutes). Remove from the heat and add salt and pepper. Pour into a hotel pan and allow to cool to room temperature. Once cooled, stir in the green chiles and 12 oz. of the cheese.

Dip the tortillas in a hot fryer for 10-15 seconds to soften and set them aside on a sheet pan with a screen to drain. Top each tortilla with 2 ½ oz. mushroom filling and roll it up. Place the enchiladas seam-side down in two rows in an oiled 200 pan.

Pour the chipotle cream sauce over the enchiladas and cover tightly with foil. Bake in a 350-degree oven until the enchiladas reach an internal temperature of 165 degrees. Remove the foil and cook until the cheese is well melted. Garnish with the pico de gallo and cilantro. Serve 1 enchilada per portion.

Mushroom Chilaquiles (Foodservice Portion)

Why leave home for brunch? Cook a dish like a professional chef with this vegetarian chilaquiles recipe.

Yields 24 servings

Serving Size: 2 eggs with 1/2 cup vegetables


10 ½ lbs. canned whole tomatoes, drained, liquid reserved
12 chipotles canned in adobo sauce
1 cup vegetable oil, divided
36 oz. thinly sliced white onion, divided
9 cups vegetable stock
3 lbs. tortilla chips
18 oz. thinly sliced button mushrooms
6 oz. thinly sliced bell peppers
12 oz. grated pepper Jack cheese
48 eggs
2 cups sour cream
1 ½ cups finely chopped fresh cilantro


In a large container, combine the tomatoes with 3 cups reserved juice and the chipotles. Blend until smooth.

In a very large, deep pot, heat about half of the oil. Add 1 ½ lbs. of the onion and sauté to brown around the edges. Pour in the tomato puree and simmer until slightly thickened. Stir in the stock and bring the sauce to a boil. Cook until slightly thickened. Season with salt and remove from the heat. Let cool and refrigerate.

In a large sauté pan, heat the remaining oil. Add the mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from the heat. Let cool and refrigerate.

For each serving, to order: In a small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with ¼ cup mushroom mixture and 2 tablespoons cheese. Place the pan in an oven to melt the cheese while you prepare the eggs.

Cook the eggs any style, then plate them. Top with the tomato sauce mixture. Garnish with sour cream, some of the remaining onion and cilantro and serve immediately.

Nutrition Facts

Calories: 740; Total Fat: 48g; Saturated Fat: 15g; Cholesterol: 365mg; Sodium: 1320mg; Protein: 23g; Total Carbohydrate: 54g; Dietary Fiber: 7g