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)
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.