SQUASH WITH MUSHROOMS
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one), then coats it with cheese and sour cream for a tortilla filling that makes for a fine centerpiece to a vegetarian feast.
Provided by Joan Nathan
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse, trim and cut the zucchini into 1/4-inch cubes.
- In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
- Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
- Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
- Remove the cooked mushrooms from the heat and add to the squash mixture.
- Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
- Serve wrapped in warm corn tortillas.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 6 grams, TransFat 0 grams
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Christian Thomson
[email protected]This recipe is a waste of time.
Asha Fuller
[email protected]I'm not going to bother with this recipe.
Cheyenne Garnett
[email protected]I don't think this recipe is worth trying.
Blind Faster
[email protected]This recipe seems a little bland. I might add some spices to it.
MrAbifriend2.0 Benito
[email protected]I'm not a big fan of squash, but I'm willing to try this recipe.
Respect Saeedi
[email protected]I'm not sure about this recipe. I've never had squash with mushrooms before.
Dinesh Bham
[email protected]I'm always looking for new ways to cook squash. This recipe looks like a great option.
Prosper Ndhlovu
[email protected]This recipe is right up my alley. I love squash and mushrooms.
Aaron B
[email protected]I can't wait to try this recipe. It looks delicious!
Makumbi Frank
[email protected]This recipe is a must-try for any squash lover.
Syed Muhammad Sharf Hussain Bukhari
[email protected]I'm definitely going to make this recipe again.
Anna Jackson
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Amjad Raja
[email protected]I'm not a big fan of squash, but I really enjoyed this recipe. The mushrooms and onions add a lot of flavor.
Crush XeT
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Loma Plata
[email protected]I love how this recipe uses simple ingredients to create a delicious and flavorful dish.
Rana Hehz
[email protected]This recipe is a keeper! It's going into my regular rotation.
Michael Kotze
[email protected]I've made this recipe several times and it's always turned out great.
Ms Khan
[email protected]This dish is so easy to make and it's always a hit with my family.
wasii ji
[email protected]I added some chopped walnuts to the recipe and it gave it a nice crunch.
Loretta Maier
[email protected]This recipe is a great way to use up leftover squash and mushrooms. It's simple to make and the results are delicious!