SQUASH WITH MUSHROOMS

Squash With Mushrooms image

Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one), then coats it with cheese and sour cream for a tortilla filling that makes for a fine centerpiece to a vegetarian feast.

Provided by Joan Nathan

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 medium zucchini, about 1 pound
3 1/2 tablespoons vegetable oil
2 1/2 tablespoons finely chopped white onion
1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips
Sea salt to taste
1/2 pound shiitake mushrooms, rinsed and shaken dry
1/2 cup cilantro, roughly chopped
4 ounces queso fresco or domestic muenster cheese, cut into thin slices
1/2 cup creme fraiche or sour cream
6 corn tortillas

Steps:

Rinse, trim and cut the zucchini into 1/4-inch cubes.
In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
Remove the cooked mushrooms from the heat and add to the squash mixture.
Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
Serve wrapped in warm corn tortillas.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 6 grams, TransFat 0 grams