Mushroom Crepes With Poblano Chile Sauce Recipes

MUSHROOM CREPES

Steps:

• For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
• For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
• Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
• (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
• Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
• Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
• pan.
• Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
• Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
• crepes are ready.
• Remove the crepes from the oven and turn broiler on high.
• Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

CHICKEN AND MUSHROOM CREPES

Steps:

• Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
• Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
• Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
• Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
• Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
• Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

MUSHROOM CREPES

Steps:

• 1. Prepare the crepes and reserve on a plate. Prepare the chile sauce and reserve in the pan. (Both of these items can be prepared 1 to 2 days in advance.) 2. Prepare the chiles. Then, in a large skillet, heat the oil over medium heat and cook the mushrooms and onions, stirring frequently, until the moisture has evaporated. Chop the chile and add to the pan along with the epazote, salt, and pepper. Stir to mix. Remove from heat and let cool about 10 minutes before filling the crepes. 3. Preheat the oven to 350°. Grease an 8- × 12- inch baking dish. Put about 1/3 cup filling on each crepe. (Do not overfill or they will be difficult to roll.) Roll, burrito style--with bottom folded toward center, sides folded in over the bottom, and then rolled into a cylinder--to encase the filling. Place seam side down in prepared baking dish. Reheat the sauce and pour over all. Top with grated cheese. Bake until hot and bubbly, about 20 minutes. Place 2 crepes on each of 4 serving plates. Sprinkle with parsley. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POBLANO CHILE SAUCE

Steps:

• Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
• Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.

MUSHROOMS AND POBLANO CHILES IN GUAJILLO SAUCE

Steps:

• 1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips, then into dice. Then prepare the guajillo chile sauce. Reserve. 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, poblanos, and onions. Cook, stirring, until the moisture has cooked away. Stir in the epazote, salt, and 1 cup of the reserved guajillo chile sauce. (Save the extra sauce for another use.) Cook the mushroom mixture until completely heated through, 3 to 4 minutes. Sprinkle top with cheese. Serve hot or as directed in your recipe.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POBLANO CHILE ENCHILADAS A LA GRINGA

Steps:

• Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
• Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
• Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
• Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
• Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.