*  Exported from  MasterCook  *

              ROASTED CORN, RED PEPPER & SHIITAKE MUSHROOM

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lg           Whole head garlic
    1/3   c            Unsalted butter -- divided
  1       c            Shiitake mushrooms -- sliced
    3/4   c            Red onion -- diced
  1 1/2   c            Corn kernels
  1       sm           Jalapeno pepper -- minced
    3/4   c            Red peppers -- roasted/diced
  3                    Eggs
  1                    Egg white
  1       c            Buttermilk
  1       c            Monterey Jack cheese -- grated
  1       c            Heavy cream
    1/2   c            Cilantro -- chopped
                       Salt and pepper to taste
  6                    Corn tortillas, 6"

 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,  3/4 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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