La Galera Resumen Recipes

MUSHROOMS A LA GALERA

Steps:

• Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
• In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
• Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
• Heat over medium-high heat until the fat is rippling.
• Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Preheat the Broiler.
• Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
• Remove from the heat.
• Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.

MUSHROOMS A LA GALERA

Steps:

• Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices.
• Set aside.
• In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
• Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
• Pour the bacon fat into a large wide skillet and heat over medium-high heat until rippling.
• Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Add the mushrooms, chiles, and cilantro and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
• Remove from the heat.
• Preheat the broiler.
• Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top.
• Run under the broiler for a few minutes, until the cheese is melted and bubbling.
• Serve at once.