El Restaurante
El Restaurante Magazine

Mushroom Chilaquiles

Tuesday, August 5, 2025 at 4:26 PM
FHC<sup>&reg;</sup> Food Handler Classes
Recipes

You can find this recipe at El Restaurante

Recipe and photo courtesy of Culinary Institute of America

Makes 8 servings


1 lb. white mushrooms, sliced ¼-inch thick

¼ c. olive oil

½ medium white onion, minced

2 garlic cloves, minced

1 c. prepared tomatillo salsa

Kosher salt, as needed

Vegetable oil, as needed, to fry the tortillas

8 corn tortillas, cut into 8 wedges each

½ c. sour cream

4 oz. queso fresco, crumbled

½ c. coarsely cut cilantro


    In a very hot skillet, cook the mushrooms in the olive oil until slightly browned, 3 to 5 minutes. Add the onions and cook until slightly softened, about 1 minute. Add the garlic and cook until fragrant, 10 to 20 seconds. Add the salsa and simmer for about 2 minutes more. Adjust the seasoning as needed with salt.

    Heat the oil to 325° F and deep-fry the corn tortilla wedges until crispy and very slightly browned, 1 to 2 minutes. Transfer to a paper-towel lined tray to drain.

    Preheat the oven to 450° F. In a mixing bowl, combine the fried tortilla wedges with the mushroom mixture. The tortillas should soften slightly but not become mushy.

    Transfer to a baking dish, the drizzle with sour cream, and sprinkle with the queso fresco. Bake until heated through, about 5 minutes.

     Garnish with the cilantro and serve immediately.


NOTE: Add shredded cooked chicken, grilled shrimp, or pulled pork, if you like.


 

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