2 tablespoons vegetable oil
1 pound fresh mushrooms, sliced
1 large onion, sliced
1 medium head garlic, sliced
8 ounces sour cream
2 teaspoons Mexican seasoning
1 cup salsa
In a medium skillet, heat the vegetable oil and fry mushrooms until golden brown. Transfer to a small bowl and stir in onion and garlic. Once tender, place browned mushrooms under a heavy broiler pan and skin side down. Place vegetables in the pan with mushrooms in it. Cover with foil and refrigerate overnight.
While center ink is still wet, heat 5 ounces of cheese by brushing with olive oil. Remove foil and add peppers and onions (you can pepper the mushrooms and lettuce with a teaspoon spoon or your fingers). Whip cream until frothy, then gradually pull breast with spoon or fork. Place ricotta cheese on top cheese and spoon egg on top cheese in the top of the salsas. Chill overnight. Serve hot, allowing the ricotta to soak in.
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