If you like a little fiery food, you'll love this side dish. You can tone it down by using only half a chipotle. Chipotle chiles are smoked jalapeños and are available canned in most supermarkets and Hispanic specialty shops. The smoky flavor and fiery heat do wonders to the otherwise tame mushrooms.
NY Strip with Chipotles Mushrooms and Wilted Spinach
Nutritional Values per serving:
Calories 111
Total Fat 9.4g
Saturated Fat 1.3g
Cholesterol 0mg
Sodium 106mg
Total Carbohydrates 5.7g
Dietary Fiber 1.3g
Sugars 2.8g
Protein 2.9g
1 lb mushrooms, brushed clean
1 medium onion, chopped
2-3 cloves garlic, chopped
1 chipotle chile in adobe (or to taste)
2 Tbs tomato paste
3/4 cup chicken stock
4 Tbs olive oil
Salt and freshly ground pepper to taste
Juice of 1/2 lemon
Remove the stems from the mushrooms and chop the stems, leaving the mushroom caps whole.
Combine the mushroom stems, onion, garlic, chipotle, tomato paste, and chicken
stock in an electric blender or food processor and process until smooth.
Heat half the olive oil in a skillet over moderate heat and add the puree.
Cook, stirring frequently, for 5 minutes.
Meanwhile, heat the remaining olive oil in a separate skillet over high heat and saute the mushroom caps, stirring frequently, until lightly browned, about 5 minutes.
Add the chipotle puree to the mushrooms, adjust the seasoning with salt and pepper, and stir in the lemon juice.
Serve immediately.
Serves 4 to 6
Cook's Notes: I love serving mine beside a nice rare steak on a bed of wilted spinach
NY Strip with Chipotles Mushrooms and Wilted Spinach
Nutritional Values per serving:
Calories 111
Total Fat 9.4g
Saturated Fat 1.3g
Cholesterol 0mg
Sodium 106mg
Total Carbohydrates 5.7g
Dietary Fiber 1.3g
Sugars 2.8g
Protein 2.9g
1 lb mushrooms, brushed clean
1 medium onion, chopped
2-3 cloves garlic, chopped
1 chipotle chile in adobe (or to taste)
2 Tbs tomato paste
3/4 cup chicken stock
4 Tbs olive oil
Salt and freshly ground pepper to taste
Juice of 1/2 lemon
Remove the stems from the mushrooms and chop the stems, leaving the mushroom caps whole.
Combine the mushroom stems, onion, garlic, chipotle, tomato paste, and chicken
stock in an electric blender or food processor and process until smooth.
Heat half the olive oil in a skillet over moderate heat and add the puree.
Cook, stirring frequently, for 5 minutes.
Meanwhile, heat the remaining olive oil in a separate skillet over high heat and saute the mushroom caps, stirring frequently, until lightly browned, about 5 minutes.
Add the chipotle puree to the mushrooms, adjust the seasoning with salt and pepper, and stir in the lemon juice.
Serve immediately.
Serves 4 to 6
Cook's Notes: I love serving mine beside a nice rare steak on a bed of wilted spinach
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