Squash With Mushrooms

Name: Squash With Mushrooms
Total time: 35 min
Yield: 4 servings
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

Recipe from Diana Kennedy

Adapted by Joan Nathan

Total Time: 35 minutes
Rating: 4(25)
Comments: Read comments

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. —Joan Nathan

Featured in: The Keeper of the Chilies: Part Hermit, Part Crowd Pleaser

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Ingredients

Yield:4 servings

2medium zucchini, about 1 pound
3½tablespoons vegetable oil
2½tablespoons finely chopped white onion
1poblano chili, or ½ green bell pepper, charred, peeled, cleaned and cut into narrow strips
Sea salt to taste
½pound shiitake mushrooms, rinsed and shaken dry
½cup cilantro, roughly chopped
4ounces queso fresco or domestic muenster cheese, cut into thin slices
½cup creme fraiche or sour cream
6corn tortillas

Ingredient Substitution Guide

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Preparation

Step 1
Rinse, trim and cut the zucchini into ¼-inch cubes.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove the cooked mushrooms from the heat and add to the squash mixture.
Step 6
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.
Step 7
Serve wrapped in warm corn tortillas.

Ratings

4 out of 5

25 user ratings

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Comments

Susan5 years ago

This is awesome. Add slow cooked beans, and rice, on the side and you’ll have a hearty vegetarian meal you can serve to visitors (when we have visitors again).

Barbara Aschenbrenner3 years ago

I bloomed cumin seeds and oregano in oil before adding veg; added minced garlic with zucchini, and sliced one small onion instead of finely chopped; doubled poblanos. Excellent! with or without added protein.

jennysorel4 years ago

Just made this. It’s very good, and here are my suggestions. First, regarding ingredients, I used a combination of shiitake and cremini mushrooms b/c that’s what I had. I used goat goat cheese in place of the queso and lactose-free sour cream instead of crèche fraîche. Second, the instructions don’t say how to prepare the mushrooms, so I quartered them. Third, add salt to squash. I found it odd to add the cilantro with the cheese. I recommend waiting until just before serving.

Susan5 years ago

This is awesome. Add slow cooked beans, and rice, on the side and you’ll have a hearty vegetarian meal you can serve to visitors (when we have visitors again).

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