My first thought was to try creating an Italian – Mexican fusion, combining some of popular flavors of each cuisine. But Patience encouraged me to think carefully about what I wanted to do. I wanted the main component to be Italian sausage, mushrooms, and onions sautéed together with garlic and basil, classic Italian spices and herbs. This would be wrapped in a flour enchilada and baked in the oven with an enchilada sauce. However after the sausage-mushroom enchiladas were prepared I decided to replace the enchilada sauce with diced tomatoes with garlic and basil, creating my own version of a Mexican Manicotti, or an Italian Enchilada.
Whatever the name, it was delicious.
1. Italian sweet sausage, casings removed
2. White mushrooms, sliced
3. Onion, chopped
4. Olive oil
5. Garlic and fresh basil
6. Sweet Vermouth or dry red wine
7. Diced tomatoes
8. Flour tortilla
9. Grana Padana cheese
In olive oil over medium high heat cook the sausage, mushrooms, and onions, with the herbs and garlic, stirring frequently until the mushrooms begin to brown. Add the wine and continue cooking until the wine is cooked off.
Mix the diced tomatoes with salt, pepper, basil, and olive oil. Add ½ of the tomatoes to a 9x11 baking dish. Fold the sausage mixture in the tortillas and place in the baking dish. Cover with the remaining tomatoes and a generous sprinkling of cheese and bake at 350 degrees for about 20-30 minutes.
Patience loved this, and that is all that matters.