Champinones a la Galera (Mushrooms a la Galera)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
1 pound cultivated white mushrooms
3 thick slices bacon, diced
1 medium-sized white onion, finely chopped
2-4 jalapeno chiles, stemmed, seeded, and finely chopped
4 large epazote sprigs, leaves only, finely chopped, or 2 tsp. crumbled dried epazote
4 oz. manchego cheese, shredded
Wipe the mushrooms clean with a slightly damp cloth or some paper towels and trim the bottoms of the stems and cut the mushrooms lengthwise into slices, then set them aside.
In a medium-heavy skillet, fry the bacon slices over medium-high heat until crisp but not over browned, then lift out the bacon onto some paper towels. Let as much of the fat as possible drain back into the pan. Pour the bacon fat into a large wide skillet and heat over medium-high heat until rippling. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes, then add the mushrooms, chiles and epazote. Cook, stirring occasionally, for about 10 minutes, or until the juices released by the mushrooms have nearly evaporated. Remove the skillet from the heat.
Preheat the broiler.
Transfer the mushrooms into a wide oven-proof baking dish and scatter the bacon and the shredded cheese over the top. Cook under the broiler for a few minutes, or until the cheese is melted and bubbling. Serve at once.
Recipe from “Zarelas Veracruz: Cooking and Culture in Mexicos Tropical Melting Pot” by Zarela Martinez and Anne Mendelson, ISBN: 061800713X.