Mexican Mush Recipes

MUSHROOM TACOS

Steps:

• Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
• In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
• Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
• Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
• Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)

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.).

FUNCHI (CORN-MEAL MUSH)

Steps:

• Mix in a heavy saucepan the cold water, cornmeal and salt.
• Stir in the boiling water and the tablespoon of butter.
• Bring to a brisk boil over high heat and cook for three minutes.
• Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
• For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

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.