- Servings : 4-6
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
Originally Mushroom Pudding would have been prepared using a fungus which grows on corn, but we have used cultivated mushrooms which are known in the UK as chestnut mushrooms. Cheddar cheese has also been used instead of the Mexican cheese called Chihuahua. If you fancy making your own Tortillas you can find the recipe here.
- 5 tbsp vegetable oil
- 60g white onion, thinly sliced
- 3 cloves garlic, finely chopped
- 450g mushrooms, thinly sliced
- 1 jalapeno chilli
- salt, to taste
- small handful fresh parsley leaves, chopped
- 450g tomatoes, roughly chopped
- 30g white onion, roughly chopped
- 12 tortillas (15cm diameter), cut into quarters and dried
- 115g cheddar cheese, grated
Grease a large oven-proof dish.
For the filling, heat 2 tbsp of oil in a large frying pan and fry the thinly sliced onion and garlic gently for 3 or 4 minutes until soft, but not browned. Add the mushrooms, chilli and salt. Cover the pan and cook for about 10 minutes. Add the parsley and set aside in a bowl.
For the sauce, blend the tomatoes, onion and garlic. Heat 1 tbsp oil in a saucepan or frying pan over a medium-high heat and add the blended sauce. Cook for about 5 minutes and add salt to taste.
For the tortillas, heat some oil in a frying pan and fry the tortillas in batches, placing them on kitchen paper when cooked to remove any excess oil. Fry on both sides until they are a little stiff, but not hardened and they should not be browning.
Preheat the oven to 190°C/Gas Mark 5.
Spread 16 of the tortilla pieces on the bottom of the oven-proof dish, add ½ of the mushroom filling, sprinkle ⅓ of the cheese on and then pour about 80ml of the sauce over. Repeat the layers.
Add the remaining tortillas, then the cheese, then sauce and any mushroom juice remaining in the pan.
Bake in the pre-heated oven for about 20 minutes and serve.