ROLLED MUSHROOM TAQUITOS WITH ROASTED TOMATILLO-CILANTRO SALSA

Rolled Mushroom Taquitos with Roasted Tomatillo-Cilantro Salsa image

Yield serves 4 to 6

Number Of Ingredients 9

1 1/2 tablespoons olive oil
3/4 cup chopped onion
2 garlic cloves, minced
5 ounces button mushrooms, chopped
1 1/2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
Twelve 6-inch corn tortillas
Vegetable oil, for panfrying
Roasted Tomatillo-Cilantro Salsa (page 167)

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.