Best Mushrooms In Chile Sauce Recipes
MEATY MUSHROOM CHILI
Nothing beats a big, bowl of chili with a slice of cornbread drenched in honey on a chilly, wet day! We've had a lot of that kind of weather lately, and this meaty mushroom chili has been keeping my family fed, happy and warm!
Provided by Amy Nash
Categories Main Course
Time 2h20m
Number Of Ingredients 20
Steps:
- In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl.
- Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat.
- Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed.
- Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Serve garnished with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips.
Nutrition Facts : Calories 300 kcal, Carbohydrate 7 g, Protein 18 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 586 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MUSHROOMS IN CHILE SAUCE
Steps:
- Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
- Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
- Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
- In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
- Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
- Serve with rice and warm flour tortillas.
MEATY MUSHROOM CHILI
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.
PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE WITH WILD MUSHROOM RICE
Steps:
- Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
- Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
- Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.
RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
- For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.
RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE
This is delicious! From Bobby Flay's Bold American Food. Serve it for guests, they'll be quite impressed. The sauce can be made up to 2 days ahead, so the actual prep time while your guests are there is just the grilling of the steaks.
Provided by Chef 358412
Categories Steak
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
- To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
- For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
- Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
- Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
- Serve each steak with some sauce spooned on top.
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