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Tomatillo Sauce with Mushrooms and Carrots |
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(Salsa Tomatillo con Hongos y Zarajorias)
Category: Cooking Sauces
Makes about 1 1/2 cups
This cooked tomatillo sauce has the added colors, flavors, and texture of carrot and mushrooms. The sauce is good served over just about any meat, or for a vegetarian meal, over rice or pasta.
1/2 pound tomatillos, husked and rinsed
2 tablespoons chopped white onions
2 cloves garlic (medium), finely chopped
1 serrano chile, finely chopped with seeds
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
4 medium mushrooms, finely chopped
1 medium carrot, peeled and finely chopped
1. Bring to a boil 2 cups of water in a medium saucepan, and cook the tomatillos over high heat until barely tender, about 3 minutes. Drain the tomatillos and put them in a food processor or blender. Pulse to a coarse purée. The sauce should have some texture.
2. Heat the oil in a medium saucepan over medium heat. Add the sauce and stir in the mushrooms and carrot. Bring to a boil then reduce the heat to medium-low, and cook, partially covered but stirring occasionally, until the mushrooms and carrot are tender and the sauce thickens, 8 to 10 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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