>> Sara: BACK IN MY COLLEGE DAYS, I LIVED IN A BIG RAMSHACKLE HOUSE WITH THREE GIRLFRIENDS, AND, I DON'T KNOW, MAYBE IT WAS OUR HIPPY WAYS OR PERHAPS IT WAS ECONOMIC NECESSITY, BUT WE WERE ALMOST EXCLUSIVELY VEGETARIAN.

NOW I EAT MEAT, BUT, YOU KNOW, I'M REALLY FOND OF VEGETARIAN FARE, ESPECIALLY MY RUSTIC POTATO AND GREENS PIE-- SAUTEED GREENS WITH POTATOES AND CHEESE IN A FREEFORM CRUST.

AND MY HEARTY MUSHROOM ENCHILADAS, FLAVORED WITH CHILIES AND TOPPED WITH SOUR CREAM AND AVOCADO.

AND MU SHU PANCAKES, STUFFED WITH CRUNCHY VEGETABLES, CASHEWS, AND EGGS.

WE KNOW VEGETARIAN FOOD IS GOOD FOR US, BUT WHO KNEW IT COULD TASTE SO GOOD TOO?

[sunny instrumental music] ♪ ♪ >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

WHEN I WAS WORKING IN THE TEST KITCHEN AT GOURMET IN THE MID-'80s AND SOMETHING DIDN'T QUITE LOOK RIGHT, WE WOULD EITHER SAY IT WAS MADE WITH HUMAN HANDS OR IT WAS RUSTIC.

AND I'VE ALWAYS LOVED THAT SAYING, PARTICULARLY WHEN IT COMES TO PASTRY, BECAUSE I AM PASTRY IMPAIRED.

SO THE PIE THAT I'M MAKING TODAY, WHICH IS A WONDERFUL POTATO AND GREENS PIE, IS PERFECT BECAUSE IT DOESN'T HAVE TO LOOK PERFECT.

SO WE'RE GOING TO START BY GETTING THE ONIONS INTO THE PAN TO SOFTEN, AND THEN WE'LL ADD OUR GREENS TO THAT.

OLIVE OIL--THIS IS A MEDITERRANEAN STYLE PIE.

I'M GOING TO ADD A PINCH OF SALT.

IT'S A GOOD IDEA TO SEASON AS YOU GO.

SO LET'S LOOK AT THE GREENS THAT WE GOT TODAY, AND THIS IS AN ENORMOUS AMOUNT OF GREENS.

IT'S ACTUALLY TWO POUNDS, BUT IT LOOKS LIKE A LIFETIME SUPPLY NOW, DOESN'T IT?

AND WE'VE GOT A MIXTURE HERE TODAY THAT WE'RE USING OF MUSTARD GREENS, WHICH I PERSONALLY LOVE 'CAUSE THEY'VE GOT THAT SORT OF BITE OF MUSTARD IN THE THEM.

AND THEN WE'VE ALSO GOT SOME COLLARDS, WHICH ARE A LITTLE TOUGHER, TAKE A LITTLE LONGER TO COOK.

SO I'M GOING TO GIVE THIS A QUICK CHOP, THESE GREENS.

GREENS IN GENERAL HAVE FOLIC ACID, THEY HAVE FIBER, THEY HAVE POTASSIUM, THEY HAVE IRON.

I MEAN, YIKES.

WHY NOT?

I'M GOING TO SAY MY ONIONS ARE JUST ABOUT THERE.

YEP.

[sizzling] SO LET ME ADD THE GARLIC.

AND THEN WE'RE GOING TO GET OUR GREENS IN.

WE'VE GOT SOME MINCED GARLIC HERE.

THAT'S TWO GARLIC CLOVES.

AND HALF OF OUR GREENS ARE GOING TO GO IN.

AND WE WANT A FAIRLY HIGH TEMPERATURE, BECAUSE I WANT TO WILT THIS QUICKLY; I DON'T WANT IT TO STEAM.

I'M GOING TO DO IT IN TWO BATCHES.

WHILE THAT IS WILTING AWAY, I'M GOING TO DRAIN MY POTATOES.

NOW, WE STARTED THE POTATOES IN COLD WATER, WHICH IS HOW YOU SHOULD START ALL ROOT VEGETABLES.

AND THE REASON FOR THAT IS SO THAT THEY COOK EVENLY THROUGHOUT.

IF YOU STARTED THEM IN HOT WATER, THEY WOULD GET VERY SOFT ON THE OUTSIDE BEFORE THEY WERE COOKED ON THE INSIDE.

I'M USING YUKON GOLD.

YOU COULD USE RED BLISS.

YOU REALLY COULD USE ANY POTATO YOU WANTED TO.

THE ADVANTAGE OF BOILING POTATOES, WHICH ARE THE THIN SKIN VARIETY, IS THAT YOU DON'T HAVE TO PEEL 'EM.

GO BACK TO MY GREENS.

WHAT WE'RE REALLY DOING HERE, BESIDES GIVING IT A HEAD START IN COOKING, IS WE'RE TRYING TO GET RID OF THE EXCESS LIQUID.

IF WE PUT RAW GREENS INTO THE PIE, WE WOULD END UP WITH A WET PIE, AND THAT'S THE LAST THING WE WANT.

I'M GOING TO ADD A LITTLE MORE OIL, GET THE REST OF THE GREENS IN, AND DO THE SAME FOR ROUND TWO.

SEASON AS YOU GO.

AND THEN I'M GOING TO MASH MY POTATOES.

OKAY.

THIS WAS MY HUSBAND'S POTATO MASHER WHEN I FIRST MET HIM IN COLLEGE.

HE USED TO BE A TERRIFIC COOK WHEN I FIRST MET HIM, AND THEN I WENT OFF TO COOKING SCHOOL AND BECAME SO OBNOXIOUS, TELLING HIM HE WAS DOING EVERYTHING WRONG, THAT HE STOPPED COOKING.

OH, MY GOSH.

THERE'S JUST NOTHING SADDER THAN THAT.

I WOULD BE HAPPY NOW IF HE MADE ME A PEANUT BUTTER AND JELLY SANDWICH.

SO I'M GOING TO PUT THE GREENS IN HERE AND THEN ADD THE POTATOES RIGHT TO THIS AND THEN GET STARTED ON MY CHEESE.

YOU KNOW, I'M GOING TO POP THIS IN A FRIDGE FOR TWO SECONDS WHILE I GRATE MY CHEESE JUST TO COOL IT DOWN.

HANG ON ONE SECOND.

THIS IS GRUYERE CHEESE.

THERE'S THREE CHEESES I'M PUTTING HERE--RICOTTA CHEESE, PARMESAN CHEESE, AND GRUYERE CHEESE.

I JUST LOVE IT BECAUSE IT'S GOT A RICH BUTTERY, NUTTY TASTE.

SO WE HAVE 1 OUNCE OF PARMIGIANO REGGIANO, 2 OUNCES OF GRUYERE, AND 1 CUP OF RICOTTA CHEESE.

AND THEN WE'RE GOING TO ADD SOME EGGS AS WELL, WHICH WILL BE OUR BINDER.

SO NOW I'M GOING TO BEAT 2 EGGS.

WE'RE GOING TO SAVE A LITTLE BIT TO GO ON THE TOP AS AN EGG WASH.

OKAY, HERE WE GO.

SO HERE WE HAVE OUR PARMESAN, FRESHLY GRATED.

GOOD STUFF.

OUR RICOTTA.

GRUYERE.

AND NOW I'M GOING TO ADD MY NUTMEG.

YOU DO HAVE TO BE CAREFUL BECAUSE A LITTLE BIT OF NUTMEG GOES A LONG WAY.

OKAY, MOST OF THE EGG.

I GOTTA TRY TO SAVE ABOUT A TABLESPOON.

SEE, I'M EVEN MIXING THIS RUSTICALLY.

THE PROPORTIONS AREN'T ALL THAT FIXED IN STONE.

BOY, IT LOOKS REALLY PRETTY NOW.

ALL RIGHT, I'M GOING TO CALL THIS DONE.

PARK IT IN THE FRIDGE AGAIN WHILE I ROLL OUT MY DOUGH.

SO I AM GOING TO ROLL OUT SOME DOUGH THAT I MADE AHEAD OF TIME.

IT'S MY BASIC BUTTER DOUGH.

YOU COULD USE A STORE-BOUGHT DOUGH, BUT THIS RECIPE IS SO EASY, YOU COULD DO IT.

I MEAN, BUT YOU WANT TO CHILL IT AFTER YOU MAKE IT SO THAT ALL THE GLUTEN RELAXES IN THE DOUGH AND ALSO SO THE BUTTER CHILLS.

'CAUSE WHEN THIS BAKES, THE BUTTER'S GOING TO MELT, CREATES STEAM, AND THAT'S WHAT'S GOING TO MAKE THE PIE DOUGH PUFF UP.

SO KEEP YOUR COUNTER WELL-FLOURED.

YOU CAN USE ALL-PURPOSE FLOUR.

YOU CAN USE WHOLE WHEAT FLOUR, HALF WHOLE WHEAT/ HALF ALL-PURPOSE.

YOU CAN ALSO USE WHITE WHOLE WHEAT FLOUR, WHICH IS SORT OF COOL BECAUSE FOR SOME CRAZY REASON--THE REASON KIDS, I THINK, DON'T LIKE WHOLE WHEAT FLOUR IS BECAUSE THEY DON'T LIKE THE COLOR, BECAUSE THEY DON'T LIKE THE BROWNNESS OF IT, BUT WITH THE WHITE WHOLE WHEAT FLOUR, YOU DON'T HAVE TO WORRY ABOUT THAT.

SO I'M JUST STARTING, LIKE JULIA, TO GET IT SOFTENED.

AND THEN ONCE WE GET IT STARTED, WE CAN START ROLLING.

AND WHAT WE'RE GOING TO DO, YOU ALWAYS WANT TO KEEP IT MOVING SO THAT YOU DON'T WORK THE GLUTEN.

IF YOUR DOUGH STARTS TO SOFTEN, WHICH THIS IS, DON'T PANIC.

JUST POP IT IN THE FRIDGE IF YOU CAN FOR A MINUTE, AND IT WILL BE FINE.

DON'T STRETCH IT.

EASE IT INTO THE CORNERS.

YOU'RE LIKE, "WOW, THAT LOOKS HORRIBLE."

DON'T WORRY.

NOW I'M GOING TO PUT THE FILLING IN THE PIE DOUGH AND JUST MOUND IT UP.

SO WE'RE GOING TO FOLD IN THE EDGES IN A RUSTIC FASHION.

TA-DAH.

PERFECT.

NO SWEAT.

PERFECT FOR THE PASTRY IMPAIRED.

DOESN'T THIS LOOK LIKE YOUR GRANDMOTHER MADE IT?

YOUR ITALIAN GRANDMOTHER.

SO WE'VE PREHEATED THE OVEN TO 375.

I'M GOING TO PUT JUST THIS ON A SHEET PAN AND POP IT IN THE OVEN FOR ABOUT 40 MINUTES, OR UNTIL THE FILLING IS HEATED THROUGH AND THE CRUST IS GOING TO GET WONDERFULLY GOLDEN.

THAT EGG WASH WAS JUST TO GIVE IT A NICE EXTRA GOLDEN COLOR.

SEE, I TOLD YOU IT WOULD LOOK BEAUTIFUL.

NOW, THIS NEEDS TO REST FOR ABOUT TEN MINUTES BEFORE YOU CUT INTO IT, JUST SO IT FINISHES COOKING AND SETS UP.

BUT THEN YOU CAN DIG RIGHT IN.

AND WHAT I WANT TO SERVE WITH IT HERE TODAY IS A TOMATO SALAD WITH SPROUTS.

I LIKE TO SERVE SALADS WITH CHEESY DISHES OR BREADY DISHES.

I THINK THE ACID IN THE DRESSING REALLY HELPS TO CUT THROUGH THE FLATNESS OF THIS, ALTHOUGH THIS IS DELICIOUS.

DON'T GET ME WRONG.

SO SEE HOW NICELY THAT CAME OUT?

AND IF I, THE PASTRY IMPAIRED, CAN DO IT, SO CAN YOU.

AND WHAT A DELICIOUS MEAL ON A WEEKNIGHT.

OH, YOU KNOW WHAT, DOUG?

CAN I HAVE SOME ARUGULA?

>> ARUGULA?

>> Sara: YES.

>> THERE YOU ARE.

>> Sara: THANK YOU.

>> YOU'RE WELCOME.

>> Sara: THIS NEXT RECIPE IS MY VERSION OF THE CHINESE RESTAURANT FAVORITE MU SHU PORK, ONLY I REMOVED THE PORK, BECAUSE THERE'S SO MANY VEGETABLES IN THAT DISH.

IT'S THAT VEGETABLE MIXTURE WITH PORK THAT'S SERVED IN PANCAKES, AND THAT'S WHAT I'M REALLY EXCITED ABOUT, IS THE PANCAKES.

BUT THESE AREN'T JUST ANY PANCAKES.

I'M MAKING THE FRENCH CREPES, THOSE REALLY THIN, THIN PANCAKES THAT I THINK MAKES EVERYBODY NERVOUS.

THERE'S NO NEED TO BE NERVOUS.

I'M GOING TO SHOW YOU HOW EASY THEY ARE TO MAKE.

WE'RE GOING TO START BY MAKING THE BATTER.

LET ME GET MY BUTTER OUT OF THE MICROWAVE HERE.

SO I HAVE 5 TABLESPOONS OF BUTTER HERE.

THREE OF THEM ARE GOING TO GO INTO THE BATTER, AND TWO OF THEM I'M GOING TO SAVE TO BRUSH THE PAN.

OKAY, 1 CUP OF WHOLE MILK.

AND THEN WE'RE GOING TO USE SOME REGULAR ALL-PURPOSE FLOUR.

UN-BLEACHED ALL-PURPOSE FLOUR, 1/2 CUP.

MEASURE IT THE APPROPRIATE WAY, WHICH IS TO NOT PACK IT.

YOU JUST SORT OF LOOSELY PUT IT INTO THE MEASURING CUP.

A LITTLE BIT OF SALT.

WE'RE USING TABLE SALT BECAUSE IT'S FINER.

IF YOU HAD FINE SEA SALT, THAT WOULD BE GREAT TOO.

2 EGGS.

AND BASICALLY THAT'S IT.

IT'S JUST A VERY, VERY SIMPLE RECIPE.

WHEN YOU MAKE A BATTER LIKE THIS THAT HAS FLOUR AND LIQUIDS IN IT, YOU HAVE TO BE CAREFUL NOT TO OVERBEAT IT.

BECAUSE IF YOU DO, WHAT YOU'RE GOING TO DO IS DEVELOP THE GLUTEN IN THE FLOUR, THAT'S THE PROTEIN THAT'S IN THE FLOUR, AND GLUTEN'S VERY USEFUL WHEN YOU'RE MAKING BREAD BECAUSE YOU WANT ALL THAT STRUCTURE, BUT NOT WHEN YOU'RE MAKING SOMETHING TENDER LIKE CREPES.

SO I'M JUST GOING TO BEAT THIS BRIEFLY.

AND WE'RE GOING TO PUT IT THROUGH A STRAINER TO REMOVE ANY LUMPS THAT DIDN'T GET MIXED IN JUST THEN.

AND THEN WE'RE GOING TO LET THIS BATTER SIT FOR ABOUT A HALF AN HOUR.

AND WHAT HAPPENS IN THAT HALF AN HOUR IS THE LITTLE BIT OF GLUTEN THAT WE DID JUST DEVELOP BY HITTING THAT BUTTON WILL RELAX, 'CAUSE WE WANT TENDER CREPES.

SO NOW WE'RE GOING TO GET INTO PRODUCTION.

NOW, THIS IS THE PART THAT SEEMS TO SCARE PEOPLE, ALTHOUGH I DON'T THINK IT SHOULD.

I'VE GOT A WONDERFUL PAN HERE.

YOU CAN USE A NONSTICK, OR THIS IS A STICK-RESISTANT WHICH I PREFER.

OH, I CAN SEE THAT IT'S VERY HOT--MAYBE A LITTLE TOO HOT.

SO USUALLY THE FIRST PANCAKE DOESN'T WORK AND YOU DON'T WORRY ABOUT IT.

MY FAVORITE SPATULA BECAUSE IT'S DEEP IN ORDER TO GET IN THERE IS THIS FISH SPATULA THAT'S FLEXIBLE.

OKAY, LET ME SEE HOW THIS IS DOING.

YOU JUST TAKE A LITTLE SNEAK PEEK.

THERE WE GO.

AND BOOM.

NOW, ISN'T THAT EASY?

I THINK ONE OF THE OTHER REASONS PEOPLE DON'T MAKE CREPES OR THEY'RE SCARED TO IS THEY THINK THAT YOU CAN'T STACK THEM WITHOUT PUTTING A PIECE OF PARCHMENT BETWEEN EACH CREPE.

BUT YOU DON'T HAVE TO WORRY ABOUT IT.

YOU CAN STACK THEM, AND I'M GOING TO SHOW YOU.

I'M EVEN GOING TO PUT THIS ONE THAT'S HOT ON TOP.

THERE YOU GO, AND I GUARANTEE YOU, IT'S NOT GOING TO STICK.

NOT TO WORRY.

SO I'M GOING TO MAKE A LITTLE OMELET, A VERY THIN OMELET.

IT'S PART OF THE FILLING FOR OUR MU SHU CREPES.

WE BASICALLY DO IT THE SAME WAY WE JUST DID THE CREPES.

AND WE USED A FLAVORLESS VEGETABLE OIL BECAUSE THIS IS AN ASIAN DISH.

WHEN I'M DOING ASIAN RECIPES, I GENERALLY USE GRAPE SEED OIL.

WHEN I'M DOING MEDITERRANEAN DISHES, I GENERALLY USE OLIVE OIL.

THERE WE GO.

NOW I'M GOING TO PREP ALL MY VEGGIES.

I'VE ALREADY GRATED A 3-INCH PIECE OF GINGER IN HERE, AND TO THAT I'M GOING TO ADD THREE GARLIC CLOVES.

I'M JUST GOING TO GRATE THROUGH A MICROPLANE RIGHT INTO THE GINGER.

SO I'M JUST GOING TO CHOP FOUR SCALLIONS.

I'VE GOT ABOUT 8 OUNCES OF SHIITAKE MUSHROOMS HERE.

OKAY, SO WE'VE GOT OUR SHIITAKES, WE'VE GOT ONE LARGE RED BELL PEPPER THAT WE JULIENNED, AND NOW I'M GOING TO SLICE MY BOK CHOY.

I GOT ABOUT 1/2 POUND.

OKAY.

I HAVE EVERYTHING READY.

THIS IS ONE OF THOSE ASIAN RECIPES WHERE EVERYTHING HAS TO BE READY.

GRAPE SEED OIL, 'CAUSE WE DON'T REALLY CARE ABOUT THE FLAVOR.

WE JUST WANT IT TO DO ITS OIL THING.

IN'S GOING TO GO OUR GINGER, OUR GARLIC, AND OUR SCALLIONS FOR A QUICK SAUTEE.

I'M GOING TO ADD A TINY PINCH OF SALT.

NEXT, THE MUSHROOMS AND THE RED BELL PEPPER.

I LOVE SHIITAKE MUSHROOMS BECAUSE THEY HAVE SUCH BODY.

THEY'RE NOT AS--SOMEHOW THEY DON'T GIVE OFF ALL THE LIQUID THAT OTHER MUSHROOMS DO.

TOLD YOU THERE WERE A LOT OF VEGETABLES IN HERE.

AND WHILE THAT'S COOKING FOR A MINUTE, I'M GOING TO MIX UP MY SAUCE WHICH IS VERY, VERY SIMPLE.

I NEED 2 TABLESPOONS OF SAKE.

1 TABLESPOON OF SOY SAUCE.

YOU CAN USE LOW SODIUM.

AND 1 TABLESPOON OF HOISIN.

IF YOU'VE EVER BEEN TO ONE OF THOSE CHINESE RESTAURANTS AND HAD PEKIN DUCK, THEY GIVE THIS TO YOU TO SPREAD ON THE PANCAKE.

NOW WE'RE GOING TO ADD-- YOU CAN SEE THIS IS WILTED DOWN.

WE WANT EVERYTHING TO HAVE A LITTLE BIT OF A CRUNCH.

I'M GOING TO ADD MY BOK CHOY.

ALL RIGHT, THIS IS GOING TO TAKE A MINUTE TO WILT DOWN.

I'M JUST GOING TO KEEP AN EYE ON IT AND STIR.

ALL RIGHT, AFTER IT STARTED TO WILT, I'M GOING TO ADD OUR SPROUTS.

THIS IS A FINAL NICE CRUNCH.

IF YOU CAN'T FIND 'EM, DON'T WORRY ABOUT IT.

ISN'T IT AMAZING HOW MUCH ALL OF THAT WILTS DOWN?

OKAY, WE'RE GOING TO FINISH UP HERE WITH OUR EGG.

JUST CUT IT INTO WHATEVER SIZE YOU WANT.

AND I'VE GOT SOME TOASTED CASHEWS.

IT'S NICE TO ADD NUTS, AND CASHEWS GO PERFECTLY IN HERE.

AND THEN LAST BUT NOT LEAST, OUR SAUCE.

REMEMBER THE SAKE, SOY SAUCE, AND HOISIN.

AND THIS WILL SORT OF DEGLAZE THE BOTTOM OF THE PAN, BECAUSE THESE VEGETABLES GIVE OFF A LITTLE BIT OF THEIR OWN SUGAR AND CREATE THOSE BROWN BITS.

AND THAT IS IT.

AND--OH, BOY--I WISH YOU COULD SMELL IT.

SO YOU CAN EITHER WARM THE CREPES IN THE OVEN FIRST, OR BECAUSE THE FILLING'S SO HOT, I'M NOT GOING TO WORRY ABOUT IT.

WE'RE GOING TO SERVE THIS FAMILY STYLE, WHICH IS A REALLY FUN WAY TO DO IT.

SO WE PUT ALL THE FILLING INTO A BOWL AND THEN WE PUT ALL OF OUR PANCAKES ONTO A PLATE.

SO YOU PUT YOUR CREPE DOWN.

I'M GOING TO PUT A LITTLE BIT OF THE HOISIN FIRST.

YOU SPREAD IT DOWN.

AND THEN WE MOUND SOME OF THE FILLING RIGHT IN THE MIDDLE.

IT'S LIKE A BURRITO, ONLY IT'S FAR MORE ELEGANT.

SO YOU START ROLLING IT UP, AND THEN YOU CAN FOLD IN THE SIDES, AND THAT WAY YOU DON'T WEAR IT WHEN YOU FIRST PICK IT UP.

AND THEN IT IS READY TO JUST TAKE A BITE OUT OF.

ISN'T THAT FUN?

WHAT AN EXOTIC AND UNUSUAL MEAL ON A WEEKNIGHT.

AND YOU KNOW WHAT?

DON'T TELL ANYBODY THERE'S NO MEAT IN IT.

THEY WON'T BE SORRY.

YOU KNOW, THE FUNNY THING ABOUT MUSHROOMS IS THEY'RE, LIKE, 80% WATER, YET YOU PUT THEM IN A LIQUID AND THEY JUST [gasps] ABSORB IT LIKE A SPONGE.

NOW, I TOOK ADVANTAGE OF THAT SITUATION WITH THIS NEXT RECIPE.

THESE ARE MUSHROOM ENCHILADAS.

I'M GOING TO SOAK SOME PORTABELLAS IN A VERY FLAVORFUL MARINADE, AND THEY WILL GO [slurps].

SO THE MARINADE IS FRESH LIME JUICE.

WE NEED ABOUT 3 TABLESPOONS.

SO I'M GOING TO ADD THE SALT HERE AND THEN JUST MUSH IT AROUND AND PRETEND THAT IT'S DISSOLVING, 'CAUSE YOU NEED TO AGITATE SALT, REALLY, FOR IT TO DISSOLVE IN A LIQUID, AND IT DOESN'T DISSOLVE VERY WELL IN OIL, WHICH I'M GOING TO ADD NEXT.

NOW WE'RE GOING TO ADD A 1/4 CUP OF FLAVORLESS VEGETABLE OIL.

AND THEN OF COURSE A GARLIC CLOVE.

AND 2 TEASPOONS OF GROUND CUMIN.

PORTABELLAS ARE SO WONDERFUL BECAUSE THEY'RE SO SUBSTANTIAL.

THEY'VE GOT THE BEST TEXTURE.

BUT WHAT PEOPLE OFTEN DON'T DO IS REMOVE THE GILLS, AND YOU JUST DO IT WITH A SPOON.

IT WON'T KILL YOU IF YOU DON'T REMOVE 'EM, BUT, HOWEVER, YOUR WHOLE DISH WILL BE SORT OF BROWN.

SO I LIKE TO TAKE IT OUT, 'CAUSE I JUST DON'T WANT THAT EXTRA COLOR I DIDN'T ASK FOR.

AND THEN WE'RE GOING TO SLICE IT.

I'VE GOT SOME I ALREADY DID.

THAT WAS ABOUT 1 1/2 POUNDS OF PORTABELLAS.

SO NOW THE WHOLE GANG IS GOING TO GO INTO THE BAG.

AND WE JUST SMOOSH IT AROUND A LITTLE BIT TO MAKE SURE THAT EVERYBODY GETS SOME OF THE MARINADE.

WE'LL LET THESE GUYS HANG OUT IN THE MARINADE WHILE I WORK ON THE REST OF THE RECIPE.

I'VE ALREADY ROASTED-- WHAT I DO IS, I SET UP THE BROILER, AND I TOOK PLUM TOMATOES AND ONION AND GARLIC AND JUST BROILED IT UNTIL IT GOT SORT OF BROWN AROUND THE EDGES.

SO WE'RE ADDING FLAVOR AND WE'RE SORT OF COOKING THEM AT THE SAME TIME.

AND THIS IS GOING TO BE OUR SAUCE.

SO WE'RE GOING TO THROW IT ALL INTO A FOOD PROCESSOR HERE.

PUT THE GARLIC IN THE BOTTOM.

ONION.

JUST SEPARATE IT OUT A LITTLE BIT.

YOU KNOW, YOU CAN LEAVE IT CHUNKY OR YOU CAN MAKE IT SORT OF FINE.

NOW WE'RE GOING TO HEAT THIS UP.

SO WE'VE ESSENTIALLY ALREADY MADE A ROASTED SAUCE.

I'M GOING TO USE MY IMPECCABLY CLEAN HANDS.

AND WE'RE JUST GOING TO ADD ABOUT 1/2 CAN OF CHILIES.

THIS IS 4 OUNCES, 4 1/2 OUNCES, AND I'M GOING TO GO GET MY MUSHROOMS UNDER THE BROILER.

SEE, THEY ABSORBED IT ALL.

ISN'T THAT AMAZING?

LOOK IT--NO LIQUID IN THE BAG.

THEY JUST DRANK IT RIGHT UP.

ALL RIGHT, SO WE'RE GOING TO POP IT UNDER THE BROILER, ABOUT 4 INCHES FROM THE HEAT ELEMENT, AND WE'LL TAKE 10 MINUTES OR SO, KEEP CHECKING IT.

AND THEN MEANWHILE WHILE THAT'S BROILING, I'M GOING TO GET MY TORTILLAS READY TO WARM IN THE SAME OVEN.

WE'RE JUST GOING TO WRAP THEM TIGHTLY.

THESE ARE FLOUR TORTILLAS.

WE'RE GOING TO WRAP THEM TIGHTLY IN FOIL AND PUT THEM ON THE BOTTOM SHELF SO THEY'RE PROTECTED, THEY'RE NOT GOING TO BROIL.

SO YOU CAN DO DOUBLE DUTY.

WHILE THOSE ARE BROILING, I'M GOING TO GET MY GARNISHES READY, CHOP UP SOME CILANTRO.

IF YOU HATE CILANTRO, BASIL WOULD BE FINE.

IT'S ABOUT 1/4 CUP WE NEED.

NOW, I HAD BECOME A HUGE FAN OF AVOCADOES.

AND THIS IS SORT OF THE SIMPLE WAY TO GET 'EM INTO CHUNKS.

SO THIS IS GOING TO PROVIDE A CREAMINESS AND ALSO A SWEETNESS TO SORT OF COUNTERBALANCE THE SPICE FROM THE CHILIES.

ALL RIGHT, THOSE ARE ALL OUR GARNISHES.

SO LET ME GO TAKE A LOOK AT THE MUSHROOMS.

I THINK THEY MIGHT BE READY.

OH, YES.

THIS IS WHAT WE'RE LOOKING FOR, ALL THAT BEAUTIFUL COLOR.

AND I WANT TO GRAB THE TORTILLAS TOO.

OKAY.

WE JUST HAVE TO MARRY THE MUSHROOMS TO THE SAUCE.

OH, THESE WOULD BE SO GOOD STRAIGHT UP.

BUT THEY'RE SO GOOD IN A SAUCE.

THEY'RE EVEN BETTER.

OKAY, LET ME SHOW YOU HOW TO PUT ONE TOGETHER.

YOU JUST TAKE ONE OF YOUR WARMED FLOUR TORTILLAS.

OOH, AND THEY ARE NICE AND WARM.

THEY HEAT UP AND STEAM SO BEAUTIFULLY AND SOFTEN IN HERE.

PUT A NICE MOUND IN THE CENTER.

YOU KNOW, THIS IS SORT OF A DAGWOOD TORTILLA.

THERE YOU GO.

AND YOU JUST ROLL IT UP.

YOU COULD TUCK IN THE ENDS OR NOT TUCK IN THE ENDS, AND THAT'S HOW SIMPLE IT IS.

OKAY, I'M GOING TO ROLL A FEW MORE AND THEN I'M GOING TO HEAD OUT TO THE GARDEN.

SO WHAT WINE WOULD GO NICELY WITH THIS MUSHROOM ENCHILADA?

I THINK A CARNEROS PINOT NOIR, 'CAUSE THE EARTHINESS OF THE MUSHROOMS WOULD BE PERFECTLY BALANCED BY THE PINOT NOIR.

I KNOW YOU'RE GOING TO ENJOY MIXING UP YOUR REGULAR WEEKNIGHT LINEUP WITH THESE VEGETARIAN OPTIONS.

THEY BRING SUCH A REFRESHING NEW TASTE AND TEXTURE TO THE MIX.

I'M SARA MOULTON.

I'LL SEE YOU NEXT TIME FOR MORE OF SARA'S WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: