mushrooms with chipotle chiles

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Mushrooms with Chipotle Chiles

 

Recipe By :Jane Milton

Serving Size : 6 Preparation Time :0:00

Categories : Regional Cooking

 

Amount Measure Ingredient -- Preparation Method

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2 chipotle chiles

6 cups button mushrooms

1/4 cup vegetable oil

1 onion -- finely chopped

2 garlic cloves -- crushed or chopped

salt

1 small bunch of cilantro -- to garnish

 

1. Soak the dried chiles in a bowl of hot water for about 10 minutes until they

are softened. Drain, cut off the stems, then slit the chiles and scrape out the

seeds. Chop the flesh finely.

 

2. Trim the mushrooms, then clean them with a damp cloth or paper towels. If

they are large, cut them in half.

 

3. Heat the oil in a large frying pan. Add the onion, garlic, chiles and

mushrooms and stir until evenly coated in the oil. Fry for 6-8 minutes, stirring

occasionally, until the onion and mushrooms are tender. Season to taste and

spoon into a serving dish. Chop some of the cilantro, leaving some whole leaves,

and use to garnish. Serve hot.

 

COOK'S TIP:

Baby button mushrooms are perfect for this dish, if you can get them. You can,

of course, use any white mushrooms, but larger ones may be better halved or

quartered.

 

ABOUT THE BOOK: Previously published as The Practical Encyclopedia of Mexican

Cooking. ISBN: 075480500X Hardcover June 2000 Anness Publishing, Ltd.

 

Source:

" World Cook's Collection: Mexican Kitchen "

Copyright:

" Published by Barnes and Nobel (2001) ISBN 0-7607-3183-7 "

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Per Serving (excluding unknown items): 112 Calories; 9g Fat (70.8% calories from

fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1 1/2 Vegetable; 2 Fat.

 

NOTES : Chipotle chiles are jalapenos that have been smoke-dried. Their smoky

flavor is the perfect foil for the mushrooms in this simple salad.

 

Nutr. Assoc. : 2626 0 0 0 0 0 384