Monday, March 10, 2014

Chipotle Mushrooms

Smoky, caramelized, rich and hearty mushrooms are the center of this unique dish. Served as an appetizer or a side dish, this is the first time I can recall a mushroom dish that truly deserved that title "meaty." The bites of mushroom are so flavorful and the smoke from the chiles balances them so well, this is one of the most memorable dishes I've made in a while.

I expected to have a at least half of this leftover and between my husband, myself and my oldest son, we scraped the dish clean. My son has asked me three times in less than a week when we can have "that awesome mushroom dish" again. I'm calling this a huge success. I served these mushrooms as a dinner side dish with some Mexican Spice Rubbed Pork Roast and Roasted Potatoes with Vegetables. However, we broke out the tortilla chips to taste the mushrooms while we waiting for the rest of the meal to be ready and we wound up eating more of the mushrooms than anything else. They were completely irresistible!

Are there mushroom lovers in your family? If so, don't miss this Mushroom Salsa, for another unique dish that highlights the awesomeness of the mushroom!

Chipotle Mushrooms
recipe slightly adapted from The Elote Cafe cookbook
Yield: 6 servings
(printable recipe)

Sauce Ingredients:
1 (14 ounce) can fire roasted diced tomatoes
2 chipotles en adobo
1/2 teaspon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
1/2 cup chicken stock

Mushroom Ingredients:
1/4 cup butter
24 ounces whole crimini mushrooms, halved and/or quartered if they are large, about 8 cups worth
1/4 cup crumbled queso fresco
1/4 cup crumbled cojita cheese

Tortilla chips, for serving

Preheat the broiler. Place all of the sauce ingredients in a blender and puree until smooth. Melt the butter in a large skillet over medium high heat. Add the mushrooms and saute until the mushrooms brown and beginning to caramelize in spots. Stir occasionally, but leave them alone for the most part, to allow them to brown nicely.

Pour in the sauce and allow it to cook down and reduce slightly. After about 5 minutes, it should thicken to about the consistency of heavy cream. Pour the mixture into an oven proof baking dish (or leave it in the skillet, if your skillet is oven-safe). Top with the crumbled cheeses and then place under the broiler for about 2-3 minutes. Watch the cheese and when it begins to brown, remove from the oven. Serve hot with tortilla chips. Enjoy!

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ONE YEAR AGO TODAY: BBQ Chicken Salad with Sweet Potato Fries
TWO YEARS AGO TODAY: Un-Stuffed Sweet Potatoes with Spinach


  1. Me and my hubby LOVE mushrooms...and spice. So, these chipotle mushrooms have us written all over them, about 100 times!

  2. This sounds delicious!! I wish I could get Chris to like mushrooms so I could make this.... Actually, I guess I could still make it and cut it down in a size just for me.... it seems too good to pass up!!!

  3. This may sound like a crazy question but is 8 cups of mushrooms 64 oz? My creminis are sold in 8 oz and 16 oz packages and I was trying to figure out how many I would have to purchase for the 8 cups used in the recipe.

    1. Mushrooms are actually really lightweight. 8 cups was 24 ounces. (I meant to make a note of that in the recipe, thanks for the question to remind me!)

  4. I was loving this recipe as I was reading your post, but I became completely obsessed when I scrolled down and saw that you ate this with chips!

  5. This looks amazing, that is such a wonderful cookbook, I love everything about it.

  6. How about replacing the chicken stock with veg.stock or a nice mexican beer or wine!! Im definitely gonna try this!

    1. I bet it would be great with any of those options. Enjoy!

  7. Wow this sounds good. I could see this as a taco filling. I pinned it and have got to make this.