Chilaquiles with Pasilla Salsa & Hen-of-the-Woods Mushrooms
In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. Alex Stupak omits the eggs and instead combines hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main course. Plus: More Brunch RecipesRecipe from Food & Wine America's Greatest New Cooks