Mushrooms with Chipotles

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            FOOD FUNNY
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Reader Joyce Nichols writes, "I love this."

He: What is a cocktail dress?

She: Something to spill cocktails on.

(William Powell and Jean Arthur in "The Ex-Mrs. Bradford", 1936)

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            TODAY'S RECIPE
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The combination of the subtle earthiness of the mushrooms with the
smoky fire of the chipotle pepper gives this dish a unique (and not so
subtle) flavor.

Mushrooms with Chipotles (Hongos con Chipotles)

1 lb (450 g) mushrooms
1 medium onion, chopped
1-3 cloves garlic, chopped
1 canned chipotle chile
3/4 cup (180 ml) chicken stock or water
2 Tbs (30 ml) tomato paste
1/4 tsp (1 ml) dried oregano, preferably Mexican
4 Tbs (60 ml) olive oil
2 Tbs (30 ml) butter
Salt and freshly ground pepper to taste
1 tsp (5 ml) lemon juice

Remove the stems from the mushrooms and combine the stems with the
onion, garlic, chipotle chile, stock, tomato paste, and oregano.
Process to form a smooth puree. Heat half the oil in a skillet over
moderate heat and cook the mushroom stem mixture over moderate heat,
stirring frequently, for 5 minutes. Cut the larger mushroom caps in
half or quarters to make them uniform in size with the smaller
mushroom caps. Heat the remaining oil and the butter in a separate
skillet over high heat and saute the mushroom caps until lightly
browned, about 5 minutes. Remove from the heat, stir in the sauce and
lemon juice, adjust the seasoning with salt and pepper, and serve
immediately. Serves 4 to 6.
Received on Wed Jul 14 06:35:28 2004