Chipotle Mushrooms

Ingredients

  • 16 ounces (453.59 g) fresh mushrooms, washed and trimmed
  • 2 tablespoons (30 ml) tequila (optional)
  • 1 tablespoon (15 ml) chipotle in adobe sauce
  • 1 tablespoon (15 ml) adobe sauce
  • 1/2 cup (113.3 g) broth (chicken or vegetable)
  • 2 teaspoons (10 ml) garlic, minced
  • 1 tablespoon (15 ml) onion, chopped
  • 1 tablespoon (15 ml) coconut oil
  • 1/4 cup (59 ml) heavy cream
  • salt to preference
  • pepper to preference

Directions

Wash and trim the mushrooms. Cut them into 1/4 inch (.6 cm) slices. Pour the tequila over the mushrooms and set aside. Deseed a chipotle in adobe sauce, retaining some seeds if you'd like a spicer dish. Add the chipotle, and the extra adobe sauce, plus the broth, to a blender, and blend to make a chipotle sauce. Set aside.

Stove Top: Heat the coconut oil in a skillet over medium-high heat. Brown the garlic and onion or around 2-3 minutes until lightly translucent. Add the mushrooms, the chipotle sauce, and heavy cream to the skillet, and continue to cook on medium-high. Cook for 5-10 minutes to preference. Salt and pepper to preference. Serve and buen provecho!

Oven: Preheat oven to 400 F/ 204 C/ Gas Mark 6. Heat the coconut oil in a skillet over medium-high heat. Brown the garlic and onion or around 2-3 minutes until lightly translucent. Add the mushrooms and the chipotle sauce, and heavy cream to the skillet, and cook for 12-15 minutes, stirring as needed. Add salt and pepper to preference.

Slow Cooker: Heat the coconut oil in a skillet over medium-high heat. Brown the garlic and onion around 2-3 minutes until lightly translucent. Add the mushrooms and the chipotle sauce to the slow cooker. Cook low for 3-4 hours, or high for 1-2 hours. Add the heavy cream at the last 30 minutes, or add it to the extra liquids in the bottom of the slow cooker when the mushrooms are cooked, and reduce them in a skillet on the stove over medium-high heat and then add them back to the mushrooms for flavor! Salt and pepper to preference.

Pressure Cooker: Heat the coconut oil in the bottom of the pressure cooker. Brown the garlic and onion or around 2-3 minutes until lightly translucent. Add the mushrooms, and the chipotle sauce to the pressure cooker, along with any extra liquid to meet the required amount of liquid for your particular pressure cooker. Mine is 1/2 cup (118 ml) which the broth satisfies. Close and appropriately seal your unit. Cook three minutes on HIGH. Release the pressure, and open safely. Add the heavy cream to the extra liquids in the bottom of the pressure cooker once the mushrooms are cooked, and reduce them either in the bottom of the pressure cooker, or in a skillet on the stove, and then add them back to the mushrooms for flavor! Salt and pepper to preference.

Base recipe yields 2 servings of 4 oz/114.5 g a piece.

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About This Recipe

This is a delicious and simple side dish! Chipotles add a great flavor and depth to the earthiness of mushrooms. Buen provecho!

Recipe Macros per Serving

Protein: 2.89 gram(s)

Carbs: 3.75 gram(s)

Fiber: 0.97 gram(s)

Fat: 6.4 gram(s)

Calories: 114.5

Net Carbs: 2.78 gram(s)