New Season
Premieres MondaySeptember 22nd 9PM ET
Stuffed Mushrooms with Cuitlacoche Recipe
Download Printable Recipe [pdf]
Provided By:
Pressure Cook on MOJO
Serving Size: Serves 4
Ingredients:
24 mushrooms, rinse off any visible dirt with a wet cloth
3 Eggs, mixed for breading seasoned with salt and pepper
1/2 cup flour, for breading
1 cup Bread crumbs
Stuffing:
1 can Cuitlacoche mushroom
1/2 piece Small Onion, diced
2 cloves Garlic, minced
1/2 bunch Fresh Epazote, chopped
1 Tsp Olive oil
Salt and pepper
Salsa:
1 lb tomatillo, washed
2 cloves garlic
4 pieces sarrano chile
1 tsp coarse salt
Preparation:
Clean the mushrooms and remove stem. Cover in flour and remove any excess. Pass through the eggs and cover completely in bread crumbs. Deep fry until golden brown when ready to serve. For the stuffing sautee in olive oil the onions, garlic and then add the cuitlacoche mushroom, season to taste. For the salsa charbroil the tomatillos, Serrano chiles and garlic cloves until dark brown and partially cooked. Put them in the blender with the salt, and puree thoroughly, add a little bit of water if necessary. After deep frying the mushrooms put them in paper towel to absorb any excess oil. Stuff them with the cuitlacoche and serve with a side of the green salsa.