Shaker Gourmet: Mushroom-Chile Tamale Pie

For SAP. Because I lurves you. 😉

Mushroom-Chile Tamale Pie* 2T olive oil
* 1 large onion, chopped
* 1 med zucchini, chopped into 1/2-inch cubes
* 1 lb cremini mushrooms, sliced thin
* 2 garlic cloves, minced
* 2 T chili powder
* 2 tsp dried oregano
* 1 tsp salt
* 1 (14.5 oz) can tomatoes in juice, juices reserved, tomatoes chopped
* 1 T unsalted butter
* 1 jalapeño pepper, seeded & minced
* 2 cups cold water
* 1 cup yellow stone-ground cornmeal
* 1 cup grated sharp cheddar

–Position rack in center of oven. Preheat to 350. Lightly oil a 10-inch, deep-dish pie plate.

–In large nonstick skillet, heat oil over medium heat. Add onion and zucchini and cook until softened, about 5 minutes. Add mushrooms and garlic. Cook, stirring often, until the mushrooms give off their liquid and it evaporates (about 8 mins). Add chili powder, oregano, and 1/2 tsp salt and stir for about 30 seconds. Add tomatoes & their juices and bring to boil over high heat. Cook until the tomato juices evaporate and the mix thickens (about 5 mins). Transfer to the prepared pie plate.

–Meanwhile, in medium saucepan, heat butter over med heat. Add jalapeño and cook until softened (about 1 min). Add 1 cup of the water and the remaining 1/2 tsp salt and bring to boil over high heat. In small bowl, whisk the remaining 1 cup water with the cornmeal until smooth. Whisk into the boiling water and bring to boil. Reduce the the heat to med-low. Cook, whisking constantly until slightly thickened (about 2 mins). Whisk in 1/2 cup of cheese.

–Spread the hot cornmeal over the vegetable mix in dish. Sprinkle with remaining cheese. Place on baking sheet. Bake until cheese is melted and filling bubbles, about 30 minutes. Serve piping hot!

If you’d like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include a link to your blog, if you have one!

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10 Comments

Filed under 07_shaker_gourmet

10 responses to “Shaker Gourmet: Mushroom-Chile Tamale Pie

  1. For SAP. Because I lurves you.

    Awwww. 🙂

    That sounds yummy!

  2. I have to make this tonight!

  3. Holy Begonias, that sounds incredible!

  4. (Off-topic a bit: that’s quite an egg you’re holding in the pic. Goose? Cassowary? Miniature ostrich? And is that the kind we should be using when eggs are called for in the recipes?)

  5. tart

    Yay, vegetarian!

  6. That sounds really good and I don’t have to leave the house for ingredients! Plucked zucchini, jalapeños, and maters this morning from the garden and have plenty of fresh oregano. Everything else is in the pantry or fridge ready to be assembled. Yeah!!!!

    Thanks Shaker Gourmet!

  7. I made it and it is good! I did make some additions though. I added a cup of black beans and two ears of corn to the zucchini, mushroom mixture. I also added two more jalapeños to the cornmeal topping. O’ and a dollop of thai chili paste to the mixture. I put Sambal Olek in everything!!!

  8. nainam

    I loved this recipe and plan to make it asap.

    Meanwhile, I am having trouble getting through to Shaker Gourmet in terms of contributing a recipe.

    I grew up in Thailand and I have so many great recipes to share, all I need to do is get through to you guys.

    Just give me a chance to share my “Killer Curry” with you all, it can be made in a way that even people who don’t like hot stuff will love it.

    I of course include the true “hot stuff” way to do it, it really only depends on which curry paste you use.

  9. Okay, actually, I’m going to make this tomorrow, and we’ll discuss at the Virtual Bar. Going to the farmer’s market after work (YAY!)

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