sweet and hot mushrooms

2017-05-17

These are very special mushrooms.
Stewed in fruit juice with chipotle, they still taste like mushrooms, but that sweet and hot overlay makes the dish something very different. Try to balance the flavors, so the chipotle is strong, but not all-overpowering.

INGREDIENTS

This is what you need for 4 servings:

1 ½ lb. baby Portobello mushrooms
1 cup Jumex mango nectar
S&P
chipotle powder
flour / oil dough

optional:

chicken breast, cooked

Pic1: sweet and hot mushrooms

Directions

Wash and clean the mushrooms. Discard soft or damaged ones.
Heat 1 tbsp. olive oil.
Stir-fry the mushrooms for a few minutes. Add S&P, seasoning to taste.
Add the mango juice and chipotle pepper to taste.
Bring to a boil, reduce heat and simmer over low heat for 10-15 minutes. (Pic2)
Stir in some flour or oil dough to thicken the sauce. (Pic1)
If desired, add some cooked chicken (Pic3) and warm through.
Adding chicken will reduce the chipotle heat somewhat.
Adjust the seasoning if necessary.
Serve and enjoy.

Serving suggestion:

I served this with chicken and leftovers of yesterday's béchamel tortelloni

Pic2: simmering
Pic3: add chicken
Pic4: all mixed up.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org