Mushroom Tamales Recipe
6 ounces fresh mushrooms, sliced
1/4 cup lemon juice
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried sage
1 1/4 teaspoons dried basil leaves
1/2 teaspoon dried tarragon
1 pinch crushed red pepper
In a medium saucepan, heat the lemon juice/vinegar mixture over medium heat. Mix in mushrooms and lemon juice, garlic, basil, oregano, rosemary and sage.
Simmer in a large pot over medium heat for 10 minutes. Pour in lemon juice and red pepper. Stirring constantly, bring tomato mixture to a brisk boil and stir into tamales.
Reduce heat to medium low and just reduce heat to low. Toss gently with egg and reduce heat to medium heat. Simmer 5 minutes.