Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

(40 min left), (H)elp
And picked over
More?
Chipotle Cream Sauce - see
Recipe
Porcini and shiitake) OR
1/4 c Snipped fresh chives
Buttom mushrooms
1/4 ts Freshly ground pepper
2 Stick unsalted butter (1
12 6-in blue corn or corn
Cup)
Tortillas
1 ts Shallot - minced
3/4 lb Assorted fresh wild
1/2 c Dry vermouth
Mushrooms (such as
1 lb Cooked crabmeat - drained
Chanterelle

Cut off any hard stems from mushrooms and discard. Thinly slice
mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low
heat. Add mushrooms and shallot and cook until tender, stirring (40
min left), (H)elp, More? frequently, about 10 minutes. Add
vermouth and bring to boil. Reduce heat and simmer until almost no
liquid remains in pan, stirring occasionally, about 6 minutes. Melt
remaining 1/2 cup butter in heavy medium skillet over medium heat.
Add crab and stir until heated through. Combine with mushrooms. Mix
in 3/4 cup chipotle sauce, chives and pepper and bring to boil,
stirring constantly. (Can be prepared 1 day ahead. Cool completely.
Cover and refrigerate.) Set aside. Preheat oven to 350F. Stack
tortillas and wrap in foil. Bake until heated through, about 10
minutes. Rewarm filling over low heat, stirring occasionally. Place
1 tortilla on each plate. Divide filling among tortillas. Fold
tortilla up as for letter, enclosing filling. Turn enchiladas seam
side down. Spoon remaining sauce over and serve. Makes 12 appetizer
or 6 main-course servings. (40 min left), (H)elp, More? Recipe from
Sonora Cafe, Los Angeles, California. Source: Bon Appetit - April,
1988 Converted by MMCONV vers. 1.10

Recipe By :

From: Dscollin#aol.Com Date: Thu, 16 Feb 1995 14:20:55
~0500

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