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!
recipe slightly adapted from The Elote Cafe cookbook
Yield: 6 servings
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
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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