Mushroom Soup With Roasted Tomatillos And Cactussopa De Nopalitos Recipes

MUSHROOM SOUP WITH ROASTED TOMATILLOS AND CACTUS(SOPA DE NOPALITOS

Steps:

• Preheat broiler.
• If nopales have thorns, carefully trim them from cactus paddles with scissors, then rub paddles with clean plastic scouring pad to get rid of the very small ones.
• Rinse with water and brush each side with a little olive oil.
• Set on a cookie sheet and broil, turning occasionally, until limp, (10 to 15 minutes).
• Set the cooked cactus paddles aside to cool.
• When cool, cut in half lengthwise, then cut each half into 1/4-inch-wide slices.
• Place the tomatillos and tomatoes whole on baking sheet and broil until soft and blackened in spots, about 4 minutes.
• Turn and broil on other side.
• Set aside to cool; peel tomatoes when cool.
• While the cactus is being cooked, combine the garlic, jalapenos, onion, anise seed and olive oil in large stockpot.
• Saute until onions are tender (not browned) and garlic is fragrant, about 6 minutes.
• Combine roasted vegetables in food processor with 2 cups of the vegetable stock and the cilantro.
• Puree until chunky smooth.
• Add the puree to the garlic and onion mixture with remaining stock and simmer over medium flame.
• Add mushrooms, reduce heat to low, cover and simmer approximately 20 minutes.
• Add cactus pieces to soup and simmer 5 more minutes.
• Serve hot.

ROLLED MUSHROOM TAQUITOS WITH ROASTED TOMATILLO-CILANTRO SALSA

Steps:

• Heat 1/2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until beginning to brown. Add the remaining 1 tablespoon oil and the mushrooms, and sauté for 5 minutes, or until golden. Remove from the heat. Stir in the cilantro, and season the mushroom filling to taste with salt and pepper.
• Place the tortillas on a work surface and spread 2 tablespoons of the filling down the center. Roll them up like a soft taco (into a cylinder). Place a toothpick in the center and one at each end of each taquito to keep the filling from falling out. (These can be made 1 day ahead to this point. Transfer them to baking sheets, cover, and refrigerate.)
• Place a medium skillet over medium-high heat, and add enough vegetable oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the taquitos until golden brown, about 1 minute per side. Transfer them to paper towels to drain.
• Remove the toothpicks from the taquitos, and transfer the taquitos to a platter. Spoon the tomatillo-cilantro salsa down the center of each taquito, and serve.

ROASTED MUSHROOM SOUP

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
• Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
• Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
• Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

ROASTED TOMATILLO SOUP

Steps:

• Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
• Add spices and saute a few more minutes.
• Add broth and simmer for about 20 minutes.
• Add juices and cilantro.
• Salt to taste.

VEGAN TACOS WITH MUSHROOMS AND TOMATILLOS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
• Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
• Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
• Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
• Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
• Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

MUSHROOM AND TOMATILLO SOUP

Steps:

• 1. Heat a medium dry skillet over medium heat and pan roast the tomatillos and garlic, turning occasionally until the vegetables are softened and lightly browned in spots. Transfer the roasted garlic and tomatillos, as they are ready, to a blender. Add the cilantro, oregano, and 1 cup of the chicken broth. Blend until smooth. Transfer to a large saucepan. 2. Add the remaining broth and rice. Bring to a boil. Reduce the heat and simmer until the rice is tender, about 15 minutes. 3. Meanwhile, in a medium skillet, heat the oil over medium heat and cook the onion until translucent, about 4 minutes. Add the mushrooms and cook, stirring, until they start to brown, 5 to 6 minutes. Transfer to the soup pot. Add the salt. Simmer the soup for 5 minutes, covered, to blend the flavors.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.