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

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