Serves 8 people
- 2 tablespoons extra virgin olive oil
- 1/2 cup diced shallots
- 8 ounces fresh portobello mushrooms, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1/2 teaspoon crushed red pepper
- 8 ounces feta cheese
- 4 ounces ricotta cheese
- 8 8-inch-diameter flour tortillas *
- Canola oil, for frying
Over medium-high heat, heat 2 tablespoons of olive oil in a large skillet. Toss in the shallots and mushrooms, and saut’ for 2 minutes. Add the oregano, thyme, dill, and crushed red pepper, and stir for 3 more minutes. Add a sprinkle of salt and saut’ for a few minutes, until the mushrooms are browned. Remove from heat.
In a large bowl, combine the feta and ricotta cheeses with the saut’ed shallots and mushrooms, mixing well to form a paste.
Lay 1 tortilla flat on a cutting board. Spoon 2 heaping teaspoons of mixture into a line across the tortilla, horizontally, near the side closest to you. Leave about a 1-inch border. Roll the nearest end over the mixture and keep rolling until the tortilla is in the shape of a flute. Press down gently as you roll to distribute the cheese mixture throughout the inside of the flute. Be careful not to push too hard; you don’t want it to seep out of the sides. Close the tortilla using a wooden toothpick as a straight pin (not perpendicular, but parallel to the flute) to hold the end of the tortilla shut. Do this with all the tortillas.
Place a skillet filled to a depth of 1 inch with canola oil over medium-high heat. When the oil gets hot (you can test oil with a small piece of tortilla – if it bubbles and sizzles, it’s ready), turn the heat down to just lower than medium and fry the flautas on each side until golden brown. This should take no more than 1 to 2 minutes total; turn to brown each side every 30 seconds. When done, immediately place the flautas on paper towels to drain excess oil. When cool enough to touch, carefully ease out the toothpicks before serving. Each flauta can be cut in half on an angle before serving, as they are quite filling.
- Tortillas at room temperature are softer and easier to pierce and manipulate than cold ones, so take them out of the fridge before starting the recipe.
- The flautas are best served hot right out of the pan and with plenty of the dipping sauce.
Credit: Reprinted with permission from Tart, Tangy, Hot and Sweet: A World of Recipes for Every Day. Copyright 2007. Published by Weinstein Books.