Mushrooms In Cuisine

Trompitas in red chile sauce- (Russula brevipes)

• Mushrooms
• 2 tbs. finely chopped onion
• 1 clove minced garlic
• 2 Tbs. chopped fresh Epazote* (use 1 Tbs. if dried)
• 1 Tbs. Lard (or corn oil)
• 10 oz. Russula brevipes
• ¼ tsp. Salt

-- Clean mushrooms thoroughly.

-- Sautee onion until slightly translucent, add mushrooms, garlic, epazote and salt. Sautee until tender.

-- Set aside

• Sauce
• 1 clove garlic
• 2 Tbs. onion
• 1 Tbs. oil or lard
• 5 Tomatillos (husks removed)**
• 4 Dried Guajillo Chiles**
• salt

-- In a saucepan, bring water to boil, add tomatillos; simmer uncovered for 5 minutes. Drain. Set aside.

-- Toast the guajillo chiles on a hot griddle or in iron skillet, use a spatula to press slightly against chiles, toast the chiles about 1-2 minutes on each side until they begin to change color. Toasting the chile will release the flavor, but be careful not to burn.

-- Rinse chile, open and remove seeds and veins.

-- Add cooked tomatillos, onion, chiles, and garlic to blender. Blend until smooth.

-- Heat oil in saucepan. Add tomatillo/chile puree. Simmer for about 5 minutes.

-- Add mushrooms to the mixture and simmer for another 5 minutes

-- Salt to taste

-- Serve with corn tortillas

* Epazote (Chenopodium ambrosioides) a pungent herb used in Mexican cooking. Found fresh at Mexican markets and dried at Penzeys Spices (www.penzeys.com).

** Available at Mexican markets and at Rainbow or Cub Foods.

Ron Spinosa
ronspin@juno.com

Recipe translated and adapted by Leah Spinosa de Vega.