May 28th, 2012
Rajas con hongos.
Say it with me: RRRRRRRRRahas con hongos.
What can I say—I’m still in Spanish mode from my trip. That, and a well rolled R is kinda sexy (don’t you think?).
Back to the rajas con hongos or, as we say here in the States, roasted poblano peppers and mushrooms. This isn’t just any old combination, but rather a dish popular in, among other areas, Pueblo and Oaxaca, Mexico, where mushrooms grow in abundance. It’s a variation of an even simpler dish—rajas—which is strips of roasted poblano peppers sautéed in cream mixed with just enough grated cheese to pull the dish together. Add mushrooms and you get rajas con hongos.
You can eat rajas con hongos as a vegetable side dish—I love them alongside scrambled eggs and warm tortillas for breakfast, lunch or dinner—or use them to make bad ass vegetarian tacos.
Say it with me: MOOey, MOOey delicioso.
Before I went to Spain (and felt the obnoxious impulse to pepper my conversations with Spanish) I was asked to be a contributor to the Mushroom Channel blog. You know that I don’t take these gigs willy nilly. I’ve gotta be a fan to collaborate. Lucky for me, I love the Mushroom Channel blog (I post with some amazing contributors!) and, even more, I love being challenged to increase my use of healthy, all natural ingredients. Especially ingredients good for hearty vegetarian cooking.
Say it with me: Perfecto.
Just so you know, I am under no obligation to use a particular mushroom, from a particular place or producer. There are no parameters that I’m expected to work within. I’ll simply be sharing a handful of mushroom recipes that I develop on the Mushroom Channel blog throughout the year. It’s that simple. Just like this dish, my first contribution there.
Rajas con Hongos (can be shared with kids 6+ mos) is an awesome family meal—you can easily pulse some for a very beginner eater and it’s hearty enough that even a meat-loving mama or papa will giddily gobble it up.