Roasted corn~ red pepper & shiitake mushroom
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Roasted corn~ red pepper & shiitake mushroom
  Corn    Pepper    Mushrooms  
Last updated 6/12/2012 1:20:39 AM. Recipe ID 52484. Report a problem with this recipe.
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      Title: Roasted corn~ red pepper & shiitake mushroom
 Categories: Corn
      Yield: 6 Servings
 
      1 lg Whole head garlic
    1/3 c  Unsalted butter; divided
      1 c  Shiitake mushrooms; sliced
    3/4 c  Red onion; diced
  1 1/2 c  Corn kernels
      1 sm Jalapeno pepper; minced
    3/4 c  Red peppers; roasted/diced
      3    Eggs
      1    Egg white
      1 c  Buttermilk
      1 c  Monterey Jack cheese; grated
      1 c  Heavy cream
    1/2 c  Cilantro; chopped
           Salt and pepper to taste
      6    Corn tortillas, 6"
 
  In a preheated, 450-degree oven, place a whole large head of garlic
  directly on the rack and dry roast for 40 minutes. Remove garlic head
  and allow to cool for 1 hour. Turning garlic head on its side, slice
  in half to expose cloves. Carefully remove the soft meat  of the
  cloves and turn out on a cutting board; chop into a paste. Reserve.
  
  Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5
  minutes on medium low heat. Add onion, corn, jalapeno, and roasted
  peppers. Cook slowly for 10 minutes.
  
  In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add
  buttermilk,  3/4 cup of the grated cheese, heavy cream, garlic paste,
  cilantro, and seasonings. Add cooked vegetable mixture. Mix well.
  
  To assemble: With remaining butter, thoroughly grease bottom and
  sides of an ovenproof oval or rectangular baking pan
  (9-inch-by-1-inch). Line bottom of pan with 3 corn tortillas all the
  way to the edges. Place half of the corn-mushroom mix over tortillas.
  Repeat layers. Top mixture with remaining grated cheese.
  
  Bake in a 350-degree oven for 35 minutes or until thoroughly set.
  Remove and allow to cool 15 minutes before unmolding to slice, or
  serve directly out of baking dish.
  
  Servings: 6 to 8 as a side dish.
  
  by chef Steven C. Singer of Arthur's Landing in Weehawken, New Jersey
  
  printed in The Record, Northern New Jersey, November 15, 1995
 




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Recipe ID 52484 (Apr 03, 2005)

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