Recipe - Roasted Corn Red Pepper And Shiitake Mushroom Puddlng

1 lg Whole head garlic
1/3 cup Unsalted butter; divided
1 cup Shiitake mushrooms; cut or sliced up
Three fourths cup Red onion; minced
1 One half cup Corn kernels
1 small Jalapeno pepper; minced
Three fourths cup Red peppers; roasted/ minced
3 Eggs
1 Egg white
1 cup Buttermilk
1 cup Monterey Jack cheese; grated
1 cup Heavy cream
One half cup Cilantro; chopped
Salt and pepper to taste
6 Corn tortillas, 6"

In a preheated, 450degree oven, place a whole large head of garlic
directly on the rack and dry roast for 40 minutes. Remove garlic head and
allow to cool for 1 hour. Turning garlic head on its side, slice in half to
expose cloves. Carefully remove the soft meat of the cloves and turn out
on a cutting board; chop into a paste. Reserve.

Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5
minutes on medium low heat. Add onion, corn, jalapeno, and roasted peppers.
Cook slowly for 10 minutes.

In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add
buttermilk, Three fourths cup of the grated cheese, heavy cream, garlic paste,
cilantro, and seasonings. Add cooked vegetable mixture. Mix well.

To assemble: With remaining butter, thoroughly grease bottom and sides of
an ovenproof oval or rectangular baking pan (9inchby1inch). Line bottom
of pan with 3 corn tortillas all the way to the edges. Place half of the
cornmushroom mix over tortillas. Repeat layers. Top mixture with remaining
grated cheese.

Bake in a 350degree oven for 35 minutes or until thoroughly set. Remove
and allow to cool 15 minutes before unmolding to slice, or serve directly
out of baking dish.