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
Notes
Ideal as a side dish or I have had it as a starter with tortilla wraps.