Any combination of dried mushrooms will work here. We used a prepackaged mix that contains shiitake, wood ear, and porcini. To save time, you can substitute 1 1/3 cups canned pumpkin for the cooked, mashed squash.

Recipe by Cooking Light October 1999

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Randy Mayor

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the mushrooms and boiling water in a bowl; cover and let stand for 1 hour. Drain. Slice mushroom caps; discard stems. Combine mushrooms, Tomatillo Purée, and Dried-Chile Purée in a small nonstick skillet; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until thick. Keep warm.

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  • Preheat broiler.

  • Place chiles on a foil-lined baking sheet; broil for 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Slice each chile into 6 strips, and set aside.

  • Preheat oven to 350°.

  • Place squash halves, cut sides down, on a baking sheet; bake at 350° for 45 minutes or until tender. Cool; discard seeds and scoop out squash pulp. Combine squash pulp, 2 tablespoons pine nuts, honey, and salt in a microwave-safe bowl.

  • Place tortillas directly on middle rack in oven. Bake at 350° for 7 minutes (tortillas should be slightly pliable).

  • Microwave squash mixture at high 30 seconds or until hot. Spread 1/4 cup squash mixture over each tortilla; top with 1/4 cup mushroom mixture. Arrange 2 chile strips over mushroom mixture; sprinkle with 1/2 teaspoon pine nuts.

Nutrition Facts

179 calories; calories from fat 27%; fat 5.4g; saturated fat 0.8g; mono fat 1.8g; poly fat 2.2g; protein 4.4g; carbohydrates 34.1g; fiber 4.3g; cholesterol 0mg; iron 1.6mg; sodium 284mg; calcium 98mg.
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