This recipe has been on my mind for a while now. It originally sprung from me thinking about new ways to enjoy mushrooms using the flavours and/or cooking styles of some of my favourite cuisines. Mexican cuisine is definitely one of my favourite cuisines so it naturally came up and I was quickly thinking about enchiladas. Although I wanted the mushrooms to be the star of the show, I did not want the entire filling to be made up of mushrooms so I added some zucchini to fill things out. I am absolutely hooked on salsa verde and thus, I decided to finish the filling off with some of the tasty stuff. It is easy enough to make your own salsa verde if you froze some tomatillos from the summer like I did, but store bought can be really good as well. I often go for the completely wet enchilada but this time I went with drier ones and I just coated the bottom of the pan with some salsa to prevent them from sticking and then topped them with a little salsa along with the cheese. For aesthetics, I finally topped each enchilada off with a sliced mushroom.
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