Houston Mushroom Dish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 C. white American cheese and 3 C. Chihuahua cheese (available from Mexican grocery stores)
1/4 C. roasted corn
1/4 C. black beans
1/4 C. purple onion
1/4 C. red bell pepper
1 1/2 C. fresh spinach
2 C. cooked chicken
6 Portabello mushroom caps
2 boxes of wild rice mix
1/2 C. heavy cream
1 1/2 C. milk
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Directions: |
Directions:Melt the cheeses in the milk and heavy cream over very low heat; be careful not to burn.
Shred or dice the cooked chicken; add chicken, corn, beans, onion, pepper and spinach to the cheese sauce.
Meanwhile, coat the Portabello caps in a light batter (1 C. flour, milk and an egg) and deep fry.
Put the Portabello cap on a bed of cooked rice, top with the cheese sauce and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: In 2010, my co-worker Mingo Servantez and I went to Houston to attend an event. We walked down from our hotel to a nearby restaurant, and after going over the menu, we both decided to try the same dish. It was wonderful!
The entire time we were eating, we were speculating about the ingredients and talking about how we could make this dish at home. We asked the waiter for specifics (the Chihuahua cheese was the "out of the ordinary" ingredient).
Ironically, Mingo and I both decided to try it at home the same weekend, and we conferred over the phone and compared notes. The "amounts" for the ingredients is what I came up with at my house; Mingo's amounts were slightly different. I used wild rice as my base, he used Spanish rice.
Everyone who has eaten this LOVES it - even people who do not eat mushrooms :-) It makes a really good company meal, paired with a simple salad and dessert.
Try it - even if you don't eat mushrooms :-)
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