Morel Enchiladas
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Posted on Friday Apr 1, 2011 at 10:43 AM  
Morel Enchiladas
Yields: 4 servings
From: A Cook’s Book of Mushrooms, Jack Czarnecki

6 T butter, in all
1 large onion, thinly sliced
2 poblano chiles, seeded, stemmed, and thinly sliced
1# fresh morels, sliced lengthwise in half
-or- 2 oz dried, reconstituted in 2 c water and sliced (reserve liquid)
Vegetable oil
8 corn tortillas
1 t salt
1 t sugar
1 T soy
2 T flour
2 c grated Monterey Jack cheese, 8 oz

Melt 4 T of the butter in a skillet. Add the onion and chiles and sauté for 2 - 3 minutes over medium heat, until they begin to wilt. Add the fresh morels, turn the heat to low, and cover the skillet with a lid. This will draw liquid from the mushrooms, which is an important part of this process. Simmer for 10 minutes. (If you are using dried morels, add the morels now and sauté for 1 minutes, then add the reserved liquid, cover, and proceed to the next step.)
Meanwhile, heat a little oil in another skillet. One by one, place a tortilla in the skillet and heat for 30 seconds on each side. The tortillas will lose their brittleness and become pliable enough to fold. As each tortilla is done, place it on a paper towel and continue until all tortillas are softened. Keep warm on the counter until ready to assemble the dish.
Preheat the oven to 425 degrees F.
Add the salt, sugar, and soy to the morels and simmer for another 5 minutes, if necessary adding a little water to keep mixture immersed. Strain through a fine sieve, squeezing the morels as much as possible. Reserve the liquid; there should be ¾ - 1 c.
Evenly divide the mushrooms mixture among the tortillas. Roll the mixture up in the tortillas and arrange side-by-side in a glass baking dish.
Add the remaining 2 T butter to the skillet and set over low heat. Add the flour and blend thoroughly to make a roux. Stir over medium heat until the roux begins to lightly brown, in about 4 minutes. Immediately add the reserved liquid and stir until the sauce is thickened. Adjust thickening if necessary by adding a little water or further reducing.
Spread the sauce on the enchiladas, then sprinkle the cheese evenly over the top. Cover the dish with aluminum foil and place in the middle of the oven. Bake for 20 - 30 minutes, or until all the cheese is melted and the enchiladas are hot inside. Remove from the oven, let stand for 10 minutes, then remove the foil and serve.

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