You can find this recipe at El Restaurante.
Recipe and photo courtesy of Culinary Institute of America
Makes 8 servings
1 lb. white mushrooms, sliced ¼-inch thick
¼ c. olive oil
½ medium white onion, minced
2 garlic cloves, minced
1 c. prepared tomatillo salsa
Kosher salt, as needed
Vegetable oil, as needed, to fry the tortillas
8 corn tortillas, cut into 8 wedges each
½ c. sour cream
4 oz. queso fresco, crumbled
½ c. coarsely cut cilantro
In a very hot skillet, cook the mushrooms in the olive oil until slightly browned, 3 to 5 minutes. Add the onions and cook until slightly softened, about 1 minute. Add the garlic and cook until fragrant, 10 to 20 seconds. Add the salsa and simmer for about 2 minutes more. Adjust the seasoning as needed with salt.
Heat the oil to 325° F and deep-fry the corn tortilla wedges until crispy and very slightly browned, 1 to 2 minutes. Transfer to a paper-towel lined tray to drain.
Preheat the oven to 450° F. In a mixing bowl, combine the fried tortilla wedges with the mushroom mixture. The tortillas should soften slightly but not become mushy.
Transfer to a baking dish, the drizzle with sour cream, and sprinkle with the queso fresco. Bake until heated through, about 5 minutes.
Garnish with the cilantro and serve immediately.
NOTE: Add shredded cooked chicken, grilled shrimp, or pulled pork, if you like.