Best Mushroom Sopes Recipes

MUSHROOM SOPES

Steps:

• Heat oil in large skillet on medium-high heat. Add onions, chiles and garlic; cook 2 min., stirring frequently. Stir in mushrooms; cook 15 min. or until all liquid is released, stirring occasionally. Stir in ham. Remove from heat; cover to keep warm.
• Mix masa harina, salt and water until mixture forms soft dough. Divide into 10 pieces; flatten each to 5-inch round. Heat large skillet on medium-high heat; cook dough rounds, in batches, 2 min. or until lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edges of sopes.
• Fill with mushroom mixture; top with cheese.

SOPES

Steps:

• Preheat the oven to 200 degrees F and line a baking sheet with paper towels.
• Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.
• Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.
• Pour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.
• Arrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.
• Preheat the boiler.
• Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.
• While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.
• Put the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.
• Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.

MUSHROOM SOUP

Steps:

• Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
• Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
• Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

CHEF JOHN'S CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.