*  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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