Mushrooms with Chipotles (Hongos con Chipotle)

By á-708

Ingredients

• 1 lb (450 g) mushrooms, rinsed
• 1 medium onion, chopped
• 2-3 cloves garlic, chopped
• 1 canned chipotle chile*, or to taste
• 2 Tbs (30 ml) tomato paste
• 3/4 cup (180 ml) chicken stock
• 4 Tbs (60 ml) olive oil
• Salt and freshly ground pepper to taste
• Juice of 1/2 lemon

Details

Servings 4

Preparation

Step 1

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 chicken 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. Serves 4 to 6.