Mexican Mushrooms with Chipotles (Hongos con Chipotle)

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Mexican Mushrooms with Chipotles (Hongos con Chipotle)

 

1 lb. mushrooms, rinsed

1 medium onion, chopped

2 to 3 cloves garlic, chopped

1 canned chipotle chile*, or to taste

2 tbsps. tomato paste

3/4 cup vegetable stock

4 tbsps. olive oil

salt and freshly ground pepper to taste

juice of 1/2 lemon

 

Remove the stems from the mushrooms and chop the stems, leaving the mushroom

caps whole. Combine the mushroom stems, onion, garlic, chipotle, tomato paste,

and vegetable stock in an electric blender or food processor and process until

smooth. Heat half the olive oil in a skillet over moderate heat and add the

puree. Cook, stirring frequently, for 5 minutes. Meanwhile, heat the remaining

olive oil in a separate skillet over high heat and saute the mushroom caps,

stirring frequently, until lightly browned, about 5 minutes. Add the chipotle

puree to the mushrooms, adjust the seasoning with salt and pepper, and stir in

the lemon juice. Serve immediately.

Makes 4 servings.