Mushrooms with Chipotle Chilies Recipe
Chipotle chilies are jalapeños that have been smoke-dried. Their smoky flavor is the perfect foil for the mushrooms in this simple side dish.
Ingredients
- 2 Dried Chipotle Chilies, To Taste
- 6 Cups Button Mushrooms, Whole
- 4 Tbsp. Vegetable Oil
- 1 Small Onion, Diced
- 2 Cloves Garlic, Chopped
- 1 Small Bunch Fresh Cilantro, Snipped
Directions
- Soak dried chilies in a bowl of hot water for about 10 minutes or until they are softened; drain. Cut off the stalks, then slit the chilies and scrape out the seeds. Chop the flesh finely.
- Trim the mushrooms, then clean them with a damp cloth or kitchen paper. If they are large, cut them in half.
- Heat oil in a large frying pan. Add the onion, garlic, chilies 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 with salt and pepper, add cilantro; toss. Spoon into a serving dish. Serve hot.
- Tip: You can easily use the canned chipotles in adobo sauce. Follow instructions in number one, minus the soaking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 80 | 93% |
| Total Fat 9.08g | 11% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 20mg | 1% |
| Total Carbs 1.28g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.46g | 0% |
| Protein 0.18g | 0% |
