Chipotle Mushrooms
recipe barely adapted from The Elote Cafe cookbook
Yield: 6 servings
Sauce Ingredients:
1 (14 ounce) can fire roasted diced tomatoes
2 chipotles en adobo
1/2 teaspon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
1/2 cup chicken stock
Mushroom Ingredients:
1/4 cup butter
24 ounces whole crimini mushrooms, halved and/or quartered if they are large, about 8 cups worth
1/4 cup crumbled queso fresco
1/4 cup crumbled cojita cheese
Tortilla chips, for serving
Preheat the broiler. Place all of the sauce ingredients in a blender and puree until smooth. Melt the butter in a large skillet over medium high heat. Add the mushrooms and saute until the mushrooms brown and beginning to caramelize in spots. Stir occasionally, but leave them alone for the most part, to allow them to brown nicely.
Pour in the sauce and allow it to cook down and reduce slightly. After about 5 minutes, it should thicken to about the consistency of heavy cream. Pour the mixture into an oven proof baking dish (or leave it in the skillet, if your skillet is oven-safe). Top with the crumbled cheeses and then place under the broiler for about 2-3 minutes. Watch the cheese and when it begins to brown, remove from the oven. Serve hot with tortilla chips. Enjoy!
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