06 April 2010

SEASONAL RECIPE: Wild Mushroom Gorditas with Crema Verde

Wild Mushroom Gorditas with Crema Verde

By: Ken Rubin, Chef Director, International Culinary School at the Art Institute of Portland

1 T. butter

8 oz. wild mushrooms, finely chopped

2 cloves garlic, chopped

1  ¼ cups masa harina

2/3 cup water (as needed)

1 egg

4 oz.  greens (spinach, chard leaves, or sorrel)

3 scallions (or garlic chives), cut into 2” pieces

2/3 cup sour cream (crème fraiche or yogurt to substitute)

2 T. canola oil, or more as needed

Salt and pepper to taste

In a skillet, heat butter and lightly sauté mushrooms and chopped garlic until they are cooked and almost dried. In a bowl, combine masa harina, water and egg. Stir in cooled mushroom mixture and season to taste. The mixture should resemble a thick pancake batter.

To prepare crema verde: Quickly blanch greens and scallions in boiling water, remove with a slotted spoon and set aside to cool.  Squeeze all excess moisture from greens and scallions and combine with sour cream in a blender. Blend until smooth and season to taste.

To prepare gorditas, heat oil over medium heat in a skillet and add 2 tablespoons of batter with a spoon. Let cook 2 minutes per side, until golden brown. Serve a dollop of crema verde.