Roasted corn~ red pepper & shiitake mushroom
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Whole head garlic |
| ⅓ | cup | Unsalted butter; divided |
| 1 | cup | Shiitake mushrooms; sliced |
| ¾ | cup | Red onion; diced |
| 1½ | cup | Corn kernels |
| 1 | small | Jalapeno pepper; minced |
| ¾ | cup | Red peppers; roasted/diced |
| 3 | Eggs | |
| 1 | Egg white | |
| 1 | cup | Buttermilk |
| 1 | cup | Monterey Jack cheese; grated |
| 1 | cup | Heavy cream |
| ½ | cup | Cilantro; chopped |
| Salt and pepper to taste | ||
| 6 | Corn tortillas, 6\" | |
Directions
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, ¾ 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