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Matador Cantina’s Mushroom Fundido
Hands on: 15 minutes
Total time: 20 minutes
The restaurant prepares this dish one order at a time. You can do the same or multiply up to feed any number of hungry guests.
2 tablespoons vegetable oil
1/2 small onion, sliced
1/2 cup sliced button mushrooms (about 2 ounces)
Salt and pepper
1/2 cup shredded white American cheese (about 2 ounces)
Pico de Gallo, see recipe
Preheat oven to 350 degrees. Lightly grease an 8-ounce ramekin.
In a large skillet, heat oil over medium heat for 1 minute. Add onions and sauté until they begin to caramelize, about 7 minutes. Add mushrooms and sauté until they release their liquid and it has evaporated, about 5 minutes. Taste for seasoning. Pour onions and mushrooms into prepared ramekin and sprinkle with cheese. Bake 5 minutes or until cheese has melted. Serve with warm tortillas and pico de gallo.
Per serving, with one 8-inch flour tortilla: 711 calories (percent of calories from fat, 63), 20 grams protein, 46 grams carbohydrates, 3 grams fiber, 50 grams fat (16 grams saturated), 53 milligrams cholesterol, 1,155 milligrams sodium.
Pico de Gallo
Hands on: 5 minutes
Total time: 5 minutes
1 large tomato, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
1/2 bunch cilantro, chopped
1 jalapeno, seeded and minced
Juice of 1 lime, divided
Salt and pepper
In a medium bowl, combine tomato, onion, cilantro and jalapeno. Add half of the lime juice. Season to taste with salt and pepper. Add remainder of lime juice if needed. If not using right away, store in the refrigerator up to 3 days.
Per serving: 15 calories (percent of calories from fat, 8), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 4 milligrams sodium.