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Title: Maize Mushrooms & Calabacitas
Categories: Amerind Vegetable Side Mushroom
Yield: 8 Servings
| 1 | tb | Butter |
| 1 | c | Maize mushroom pieces |
| 4 | md | Zucchini or chayote squash; |
| . cubed (about 4 cups) | ||
| 1 | md | Onion; coarsely chopped |
| 1 | Jalapeno pepper; seeded & | |
| . finely diced | ||
| 2 | cl | Garlic; finely diced |
| 1 | c | Sweet corn |
| 1/4 | c | Tomato; diced |
| 1/2 | c | Warm water or vegetable |
| . broth | ||
| Salt & pepper to taste | ||
| 1/2 | c | American, cheddar or Jack |
| . cheese; grated | ||
| 1/4 | c | Fresh espazote or cilantro; |
| . chopped |
Melt butter in medium skillet and saute mushrooms, squash and onion over medium heat, stirring frequently. Add the remaining ingredients except for the cheese and the espazote or cilantro, which should be added during the last 2 to 5 minutes. Stir to blend ingredients together, then sprinkle the cheese over the top. Cover the skillet and lower the heat slightly; continue to cook over medium-low heat for 10 minutes until the cheese melts. Uncover and sprinkle the espazote or cilantro over the top for the final 5 minutes. Serve hot with chilled sour cream or yogurt.
Makes about 8 servings.
"Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor
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