Mexican Mush Recipes

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

MEXICAN MUSH

Steps:

• Heat the oil in a large pan.
• Sauté onions and garlic until tender.
• Add picante sauce, green chiles, beans, bean dip, corn, veggie burgers, and.
• spinach and stir to blend.
• Break the burgers up as they defrost.
• When the mixture heats, add your favorite cheese and stir until melted.
• Serve over chips garnished with whatever you would like (sour cream, more.
• picante sauce, etc.).

MEXICAN STYLE MUSHROOMS

Steps:

• Wipe all mushrooms clean with a damp washcloth. Cut large mushrooms into quarters.
• Heat the butter and oil in a heavy skillet.
• When butter and oil mixture starts foaming add the garlic , mushrooms, epazote, chiles, and salt and pepper to taste, and cook.
• Stirring from time to time, over a medium heat until the mushrooms are lightly browned, approximately 6-8 minutes.

MEXICAN CHILE AND MUSHROOM SOUP

Steps:

• Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
• Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
• Discard garlic skins and coarsely chop onion, then purée garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
• Heat oil in skillet over high heat until hot but not smoking, then sauté mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add purée and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.