Rolled Mushroom Taquitos with Roasted Tomatillo-Cilantro Salsa

1. 1

   Heat 1/2 tablespoon of the olive oil in a large heavy skillet over medium-high heat.

2. 2

   Add the onion and garlic and saute for 5 minutes, or until beginning to brown.

3. 3

   Add the remaining 1 tablespoon oil and the mushrooms, and saute for 5 minutes, or until golden.

4. 4

   Remove from the heat.

5. 5

   Stir in the cilantro, and season the mushroom filling to taste with salt and pepper.

6. 6

   Place the tortillas on a work surface and spread 2 tablespoons of the filling down the center.

7. 7

   Roll them up like a soft taco (into a cylinder).

8. 8

   Place a toothpick in the center and one at each end of each taquito to keep the filling from falling out.

9. 9

   (These can be made 1 day ahead to this point.

10. 10

    Transfer them to baking sheets, cover, and refrigerate.)

11. 11

    Place a medium skillet over medium-high heat, and add enough vegetable oil to reach halfway up the sides of the pan.

12. 12

    Heat the oil to 350F.

13. 13

    Working in batches, fry the taquitos until golden brown, about 1 minute per side.

14. 14

    Transfer them to paper towels to drain.

15. 15

    Remove the toothpicks from the taquitos, and transfer the taquitos to a platter.

16. 16

    Spoon the tomatillo-cilantro salsa down the center of each taquito, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.