Best Chipotle Mushrooms Recipes

SOFT TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA

Steps:

• 1. Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. 2. Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and 1/4 to 1/2 cup of the salsa (to taste). 3. Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)

Steps:

• Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.

SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI

Steps:

• Make aioli:
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make steak:
• Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
• Make salad:
• Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
• Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
• Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
• Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.

SOFT TACOS WITH MUSHROOMS, ONION, AND CHIPOTLE CHILE

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
• Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.

TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA

Steps:

• 1. Salsa: Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth. Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the purée sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt. 2. Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. 3. Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and 1/4 to 1/2 cup of the salsa (to taste). 4. Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

ROASTED MUSHROOMS WITH PUMPKIN-CHIPOTLE POLENTA

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with the extra-virgin olive oil, garlic, sage, salt, and pepper, and roast 25 minutes.
• Meanwhile, heat the pumpkin puree in a small pot over medium heat with a little chicken stock to thin it out. Season with salt, pepper, and nutmeg. Bring the remaining stock to a boil in a saucepot and whisk in the chipotle in adobo, its sauce, and polenta. Keep whisking the polenta until it pulls away from the sides of the pot, then stir in the butter and honey. Combine the pumpkin and polenta and serve in shallow bowls. Top with roasted mushrooms and garnish with pepitas and chives.

BONELESS RIB-EYE STEAKS WITH KILLA' CHIMICHURRI AND MOUNTAINS OF MUSHROOMS WITH SMOKY CHIPOTLE AND WILTED SPINACH

Steps:

• Pat rib-eyes dry. Drizzle extra-virgin olive oil across each side of the steaks then season them with grill seasoning blend and reserve.
• Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop 2 cloves of the garlic, reserving one large clove left cracked away from skin but whole. Add coarse chopped garlic to herbs and mill them together, chopping even finer, then transfer to a small bowl. Add in the finely chopped red onions and the zest of 1 lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add 3 tablespoons (eyeball it) red wine vinegar, a splash of water and about 1/3 cup extra-virgin olive oil. Stir to combine the chimichurri and reserve.
• Fill sink or large bowl with cold water. Remove stems from spinach and add to water. Agitate the leaves to release the grit attached to the leaves. Repeat this process, testing leaves as you go until they are free of sand. Dry in a salad spinner or on layers of paper towels.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then add in the chipotle in abobo, sliced onions and mushrooms. If you are using powdered chipotle, add onions and mushrooms first then season with the powder. Cook the mushrooms and onions, stirring frequently, 10 minutes. Do not add salt and pepper ¿ the salt will draw liquid out of the mushrooms, slowing up the browning process.
• Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium. Add 2 minutes for medium to medium well doneness. Once cooked, let meat rest 5 or 10 minutes for juice to redistribute.
• Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and incorporated fully. Season the mixture with salt and pepper and remove from heat.
• Char bread under broiler, rub it with the remaining clove of garlic, butter the bread and sprinkle with chives. Place the toasted bread on plates and top each slice with a whole steak. The bread will catch meat juices as you dine. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri. Serve "mountains" of smoky mushrooms and spinach alongside the steaks.

CRISPY FRIED MUSHROOMS WITH CHIPOTLE MAYONNAISE DIP

Steps:

• MUSHROOMS: Combine first six ingredients in resealable plastic bag.
• In a medium bowl, combine buttermilk and pepper sauce. Add mushrooms and let soak for about 5 minutes.
• Meanwhile, heat 2-3 inches oil in deep fryer or large deep saucepan to 375°F.
• Remove mushrooms from buttermilk mixture and toss in flour mixture. Carefully drop 2-3 mushrooms in hot oil and fry 2-3 minutes or until golden brown.
• Drain on paper towel-lined plate.
• CHIPOTLE MAYONNAISE SAUCE: Combine mayonnaise and hot pepper sauce and serve with mushrooms.

SOFT TACOS WITH MUSHROOMS, ONION, AND CHIPOTLE CHILE

Steps:

• 1. Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, about 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings. 2. Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.

CHIPOTLE & LIME MARINATED MUSHROOMS

Steps:

• Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.
• Serve at room temperature.

CHIPOTLE MUSHROOMS

Steps:

• Wipe the mushrooms gently, using paper towels (don't just rinse them, because they'll suck up a lot of water). Heat the oil in a frying pan and add everything but the salt, stirring to make sure everything gets well coated in the oil.
• Fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms and onions are tender. Season to taste with the salt and you're ready to serve! Note: Fresh cilantro makes a great garnish for this dish, as it could use a little color.