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Add a photoServings: 6
Ingredients
- 3/4 lb Fresh wild mushrooms (such as Chanterelle, Porcini and Shiitake) or possibly button mushrooms
- 2 stk unsalted butter
- 1 tsp Shallot, chopped
- 1/2 c. Dry vermouth
- 1 lb Cooked crabmeat, liquid removed and picked over Chipotle cream sauce, see recipe
- 1/4 c. Snipped fresh chives
- 1/4 tsp Freshly grnd pepper
- 12 x Blue corn or possibly corn tortillas
Directions
- Cut off any hard stems from mushrooms and throw away. Thinly slice mushrooms.
- Heat 1/2 c. butter in heavy large skillet over medium-low heat. Add in mushrooms and shallot and cook till tender, stirring frequently, about 10 min. Add in vermouth and bring to boil. Reduce heat and simmer till almost no liquid remains in pan, stirring occasionally, about 6 min.
- Heat remaining 1/2 c. butter in heavy medium skillet over medium heat. Add in crab and stir till heated through. Combine with mushrooms. Fold in 3/4 c. chipotle sauce, chives and pepper and bring to boil, stirring constantly.
- (Can be prepared 1 day ahead. Cold completely. Cover and chill.) Set aside.
- Preheat oven to 350F. Stack tortillas and wrap in foil. Bake till heated through, about 10 min. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve.
- Makes 12 appetizer or possibly 6 main-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 374 | |
| Calories from Fat 279 | 75% |
| Total Fat 31.69g | 40% |
| Saturated Fat 19.56g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 259mg | 11% |
| Potassium 490mg | 14% |
| Total Carbs 4.74g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.28g | 0% |
| Protein 17.88g | 29% |
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