Crab Enchiladas with Chipotle Cream Sauce
3/4 pound Fresh wild mushrooms (such as Chanterelle - Porcini and Shiitake) or button mushrooms
2 Unsalted butter (1 cup)
1 t Shallot, minced
1/2 c Dry vermouth
1 lb Cooked crabmeat, drained and - picked over
Chipotle cream sauce
1/4 c Snipped fresh chives
1/4 t Freshly ground pepper
12 Blue corn or corn tortillas
Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms.
Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes.
Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside.
Preheat oven to 350°F. Stack tortillas and wrap in foil. Bake until heated through, about 10 minutes. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve.
Makes 12 appetizer or 6 main-course servings.