*  Exported from  MasterCook  *

               Roasted Corn, Red Pepper & Shiitake Mushroom

Recipe By     : Chef Steven C. Singer
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lg           Garlic head
     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 F 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 tb 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, 9x1". 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 F 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.
  
  Yield: 6 Servings
  
  Recipe FROM: Arthur's Landing, Weehawken, NJ
  
  Recipe FROM: The Record, Northern New Jersey, Nov 15, 1995


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