Agucates Rellenos de Huitlacoche (Huitlacoche (or mushrooms)-Stuffed Avocados from Puebla)
Agucates Rellenos de Huitlacoche (Huitlacoche (or mushrooms)-Stuffed
Avocados from Puebla) 4 large ripe avocados 1/4 cup white wine vinegar juice of 1 lime 1/2 cup olive oil sea salt to taste freshly ground black pepper Filling: 2 tbsp oil 1 medium onion finely chopped 6 cloves garlic, mashed 1 pound fresh huitlacoche or button mushrooms 3 tbsp fresh epazote or parsley, chopped 2 fresh green chiles, finely chopped sea salt to taste garnish 8 large lettuce leaves, washed, dried and chilled Cut the avocados in half scoop out the pulp in strips, and reserve the empty shells. Place the strips of avocado on a platter. Blend the vinegar, lime juice, olive oil, salt and pepper, pour over the avocados and chill. Heat the oil in a skillet and sauté the onion and garlic for 5 minutes. Add the huitlacoche (or mushrooms), epazote (or parsley) and chile, cook for about 10 minutes and season with the salt. Cook on low for 15 more minutes, turn off the heat and allow to cool. Fill the avocado shells with the filling, place on lettuce leaves and serve. |
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