This past weekend I took a cooking class at Culinaerie all about Mexican botanas and cocktails. One of my favorites was a mushroom and poblano tostada, seared mushrooms and slightly spicy fire-roasted poblano peppers piled on a crisy oven-baked tortilla round- delicious, but a bit messy for a cocktail party.
Inspired by the flavors of the tostada, I wrapped the same mushrooms and peppers in a few sheets of phyllo, brushed them with a little egg wash, Tajin and salt and baked them until they were golden brown. Tostadas, in pretty little packages, are bound to be a hit at your next party.
Mushroom and Poblano Cigars (Adapted from Culinaerie)
4 Sheets of Phyllo
2 Tablespoons olive oil
12 oz. of shiitake mushrooms, thinly sliced (stems removed)
2 poblano peppers
1 clove of garlic, minced
1 teaspoon of kosher salt
1/2 cup cream
1 egg, lightly beaten
1. Preheat the oven to 350 degrees F. Place poblano peppers directly on stove and turn on burner. Char the skin on all sides of the peppers. Remove the peppers, place in a heatproof bowl, and cover with plastic wrap. Let sit for five minutes. After five mintues, under running water, peel off the skin of the pepper. Remove seeds and roughly chop the poblanos. Set aside.
2. Heat large skillet over medium heat and add shiitake mushrooms. Let mushrooms weep some of their water, 3-4 minutes. Remove mushrooms and add oil.
3. Add garlic to the oil and cook until fragrant, about 30 seconds. Add mushrooms back to the pan and cook until lightly browned, about three to five minutes. Add poblanos and salt and cook for another two minutes.
4. Add cream, stir into mixture and turn off the heat.
5. Cut layers of phyllo into 1 1/2 by 4 inch strips (there should be four layers stacked on top of each other). Lay the strips in front of you with the short edge facing you. Lightly brush the top edge and long side edges with the beaten egg. Place about half a tablespoon of the mushroom poblano mixture toward the lower part of the phyllo strip (closest to you). Gently fold the sides in and then begin to roll the phyllo until you form a tight roll. Brush the top with egg and sprinkle with Tajin and salt.
6. Bake until golden brown, about 20 minutes. Serve with tomatillo salsa.