Mushrooms with Chipotles are a favourite starter and side dish of mine. The soft delicate mushrooms mixed with the puree of chipotles chillies, stock, onion and garlic creates an amazing dish. The final perfect touch is the lemon juice, which brings everything together and balances the heat.

Mushrooms with Chipotles

Chipotle chilies are smoked jalapeños and are available canned in most supermarkets and Hispanic speciality shops. They add amazing flavour.

4.64 from 33 votes

Print Pinterest Add to Collection

Course: Side Dish, Starter

Cuisine: Mexican

Keyword: Chillies, Lemon, Stock, Vegetables

Cook Time: 10

Total Time: 10

Servings: people

Calories: 112kcal

Ingredients

1 lb mushrooms rinsed
1 medium onion chopped
2-3 cloves garlic chopped
1 canned chipotle chili peppers or to taste
2 tbsp tomato paste
180 ml chicken stock
60 ml olive oil divided into 2x30ml
1/2 medium lemon juice only
salt to taste
ground black pepper to taste

Instructions

Remove the stems from the mushrooms and chop the stems, leaving the mushroom caps whole.
1 lb mushrooms
Combine the mushroom stems, onion, garlic, chipotle, tomato paste, and chicken stock in an electric blender or food processor and process until smooth.
1 medium onion, 2-3 cloves garlic, 1 canned chipotle chili peppers, 2 tbsp tomato paste, 180 ml chicken stock
Heat half the olive oil in a skillet over moderate heat and add the puree.
60 ml olive oil
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.
60 ml olive oil
Add the chipotle puree to the mushrooms, adjust the seasoning with salt and pepper, and stir in the lemon juice.
1/2 medium lemon, salt, ground black pepper
Serve immediately