Two rolled corn tortillas sit side by side on a rustic white plate, bathed in creamy verde sauce, the bright green contrasting nicely against soft yellows of the tortillas. The enchiladas are generously sprinkled with queso fresco and adorned with colorful pickled red onions, chopped coriander, and a squeeze of lime for vibrance. A scattering of grilled morels completes the top while a lime wedge rests alongside for additional zest.

Morel Mushroom Enchiladas with Creamy Verde Sauce

Name: Morel Mushroom Enchiladas with Creamy Verde Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Cuisine: Mexican
Ingredients: morel mushrooms, 1 cup fresh and sliced; corn tortillas, 4; spinach, 2 cups fresh; garlic, 2 cloves minced; olive oil, 1 tablespoon; queso fresco, 1/2 cup crumbled; red onion, 1/4 pickled; coriander, a generous handful chopped; jalapeno, 1 seeded and diced; tomatillos, 4 husks removed; vegetable broth, 1 cup; lime, 1 cut into wedges; salt and pepper, to taste

Category Main Course

Prep 30 minutes

Cook 30 minutes

Style Mexican

Technique Baking

Diet Friendly Vegetarian

Daily Recipe: April 23, 2024

Our main dish today is a beautiful celebration of springtime's finest ingredients, infusing the gets-seasonal delicacy of morel mushrooms with the vibrancy of Mexican flavors. Imbued with the earthy richness of morels, which provide a meaty texture and robust depth of flavor, this dish offers a fresh take on traditional Mexican cuisine.

Ingredients (for 2)

Morel mushrooms - 1 cup - fresh and sliced
Corn tortillas - 4
Spinach - 2 cups - fresh
Garlic - 2 cloves - minced
Olive oil - 1 tablespoon
Queso fresco - 1/2 cup - crumbled
Red onion - 1/4 - pickled
Coriander - a generous handful - chopped
Jalapeno - 1 - seeded and diced
Tomatillos - 4 - husks removed
Vegetable broth - 1 cup
Lime - 1 - cut into wedges
Salt and pepper - to taste

Preparation

Step 1 - 🍄🧄🌱

Sauté garlic in olive oil until fragrant, then add morel mushrooms and season with salt and pepper. Cook until mushrooms are tender, then add spinach and cook until wilted. Set aside.
Step 2 - 🍈🌶️🥣

Roast tomatillos and jalapeno in the oven until charred, then blend with vegetable broth until smooth.
Step 3 - 🌡️🥘🔥

Preheat the oven to 375°F (190°C), and line a baking dish with a thin layer of verde sauce.
Step 4 - 🌯🥫🌽

Fill the corn tortillas with the mushroom-spinach mixture, roll them up, and place in the baking dish. Drench the enchiladas with the remaining verde sauce.
Step 5 - ⏲️🌯🔥

Bake the enchiladas for 20 minutes, until the sauce is bubbling and the tortilla edges are slightly browned.
Step 6 - 🍽️🧀🌿

Garnish the enchiladas with crumbled queso fresco, pickled red onion, chopped coriander, and a fresh lime squeeze. Serve hot.

Additional

Morel mushrooms have a unique honeycomb appearance and a deep earthy flavor that is unparalleled. Picking your own? Make sure to cook them before consuming as they can be harmful if ingested raw. Happy foraging!