Mushrooms in Chile Sauce Recipe

Name: Mushrooms in Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound mushrooms, thickly sliced; 1 teaspoon sea salt, or to taste; 3 Guajillo chiles; 3 Pasilla chiles; 2 whole cloves; 1 teaspoon black peppercorns; 1 teaspoon cumin seeds; 2 garlic cloves, peeled; 1 1/2 tablespoons lard or peanut oil; 1 large sprig epazote cleaned

Servings: persons

1 tablespoon olive oil
1 pound mushrooms, thickly sliced
1 teaspoon sea salt, or to taste
3 Guajillo chiles
3 Pasilla chiles
2 whole cloves
1 teaspoon black peppercorns
1 teaspoon cumin seeds
2 garlic cloves, peeled
1 1/2 tablespoons lard or peanut oil
1 large sprig epazote cleaned

1
Heat the oil in a saucepan over medium heat.
2
Add the mushrooms and salt.
3
Cover the pan and cook until the mushrooms are just tender, about 10 minutes.
4
Drain the mushrooms, reserving the liquid, and set both aside.
5
Remove the stems, slit the chiles open, and remove the seeds and veins.
6
Cover with hot water and soak for 15 minutes, or until soft.
7
Drain.
8
On a hot comal, toast the chiles, making sure they do not burn.
9
Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder.
10
In a blender, place the chiles, crushed spices, and garlic.
11
Blend until smooth, adding a little water only if necessary.
12
In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat.
13
Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
14
Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup.
15
Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
16
Serve with rice and warm flour tortillas.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound mushrooms, thickly sliced, 1 teaspoon sea salt, or to taste, 3 Guajillo chiles, and more.

Yes, Mushrooms in Chile Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms in Chile Sauce

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