Enchiladas Verdes ft Chad Sarno

Roast the King Oyster Mushrooms:

• Shred the king oyster mushrooms with a fork.
• Toss with olive oil, salt, and pepper.
• Spread in an even layer on a baking sheet.
• Roast at 400 degrees Fahrenheit for about 12 minutes, checking at 10 minutes, until crispy and golden.

Prepare the Verde Sauce:

• Heat a cast iron pan over medium-high heat.
• Add tomatillos, jalapenos, and half an onion to the pan with a little oil.
• Roast for about 10 minutes, turning occasionally, until they develop good color.
• Add garlic and cumin seeds to the pan for about 30 seconds, then remove and place in a bowl.
• Chop the green onion and cilantro.
• Deseed some of the jalapeno.
• Combine the roasted vegetables, garlic, cumin seeds, green onion, cilantro, lime juice, agave, salt, pepper, and vegetable stock in a blender.
• Blend until mostly smooth, keeping some texture.
• Transfer the sauce to a pan and reduce on low to medium heat for 10-12 minutes to concentrate the flavors.

Prepare the Mushroom Filling:

• In a bowl, combine the roasted mushrooms, chopped green onion, and chopped fresh jalapeno.
• Add vegan cream cheese, vegan sour cream, and vegan shredded white cheese.
• Mix well to create a creamy, cheesy filling. Season with salt and pepper to taste.

Make the Corn and Jalapeno Salsa:

• Dice jalapenos, bell pepper, and red onion.
• Combine the diced vegetables with corn, lime juice, olive oil, and salt in a bowl.
• Mix well.

Make the Lime Crema:

• In a bowl, combine vegan sour cream, chopped red onion, lime juice, and lime zest.
• Add a little olive oil and water to thin the mixture to a drizzling consistency.
• Mix well.

Fry the Tortillas:

• Heat oil in a pan to 350 degrees Fahrenheit (medium heat).
• Fry the tortillas for a few seconds on each side, just enough to seal them and make them pliable.
• Place the fried tortillas on a paper towel to drain.

Assemble the Enchiladas:

• Ladle some of the verde sauce in the bottom of a baking dish to create a bed.
• Fill each tortilla with the creamy mushroom filling and roll it up, placing the seam down in the baking dish.
• Repeat until all the tortillas are filled.

Bake the Enchiladas:

• Top the enchiladas with the remaining verde sauce.
• Bake at 375 degrees Fahrenheit for 10-15 minutes, until the cheese is melted and the sauce is bubbly.

Finish and Serve:

• Remove the enchiladas from the oven.
• Drizzle with lime crema and top with corn salsa.
• Garnish with fresh cilantro.
• Serve hot.