Mushrooms with chipotle peppers are a perfect “meaty” vegetarian side, but they can also be a light meal all on their own. It’s a perfect topping for thick toasted bread smothered with butter. Or, for something more decadent (and beefier), try these tasty mushrooms on top of steak. You can even try chopping the mushrooms smaller and make a deliciously spicy Beef Wellington. Or pair them with eggs for a smoky morning breakfast that you won’t forget!
🌶️ Quick recipe snapshot
| Flavor profile | Savory and smoky, with earthy mushrooms, chipotle heat, garlic and a fresh finish of parsley. |
| Primary heat source | Two dried chipotle peppers, rehydrated and chopped. |
| Heat level | Mild to medium. Two chipotles (2,500 to 8,000 SHU each) spread across seven cups of mushrooms. |
| Texture | Tender, browned mushrooms with soft onion. |
| Best uses | On buttered toast, over steak, alongside eggs, or as a side for grilled meat. |
| Customization ideas | Ancho for less heat, a third chipotle for more, or a squeeze of lime at the end. |
| Before you start | The chipotles soak for about 30 minutes first, then the mushrooms cook in about 10 in one big pan. |
Flavor notes
Chipotle chili peppers are simply smoked, dried jalapeño peppers. If jalapeños are too spicy (or not spicy enough), another dried pepper with a deep, earthy flavor will work well with this recipe. For instance, ancho peppers, which are dried poblanos, are a great alternative here if you want something milder. They offer up a sweet, earthy flavor with much less heat (1,000 to 1,500 Scoville heat units, compared to the chipotle at 2,500 to 8,000 SHU).
Why does it work so well? Mushrooms are earthy, and so is a chipotle, so the smoke tastes like it belongs in the dish. The onion and garlic build a savory base underneath, and the parsley at the end freshens everything up.
Before you get started, be sure to check out how to rehydrate peppers for the best flavor. This article will give you the simple steps to get the most from your dried peppers, and you’ll need them for the very first step.
Use your biggest frying pan, too. Seven cups of mushrooms is a lot, and they’ll brown better when they’ve got room to spread out instead of piling on top of each other. And if you’d like to watch it come together first, you’ll find a video of it being made further down, right alongside the ingredients and steps.
Adaptation ideas
Feel like tweaking it? Try one of these:
- Hotter: Rehydrate three chipotles instead of two, or splash in a little adobo sauce if you keep a can of chipotles around.
- Milder: Use a single chipotle, or swap in a dried ancho for a sweeter, gentler dish.
- Quicker: Skip the soaking and chop one or two canned chipotles in adobo, which are already soft.
- Other mushrooms: Cremini work the same way and bring a little more depth, so they’re a good swap if that’s what you’ve got. Halve or quarter any big ones so everything cooks evenly.
- Brighter: Finish with a squeeze of lime, which cuts through the smoke nicely.
Serving ideas
Need some ideas? These mushrooms go with just about anything savory, from breakfast to a steak dinner:
- On toast: Pile them onto thick slices of toasted bread spread with butter.
- Over steak: Spoon them over a grilled or seared steak right before serving.
- With eggs: Serve them next to fried or scrambled eggs, or fold them into an omelet.
- As a side: They round out grilled chicken, pork chops or a roast.
- In a Beef Wellington: Chop the mushrooms small and use them for a smoky, spicy filling.
Storage notes
They’re best right out of the pan, while the mushrooms are hot and the parsley’s still fresh. But if you’ve got leftovers, keep them covered in the fridge for 3 to 4 days and warm them back up in a skillet.
Like this recipe? You’ll love these too:
- Chipotle Brussels Sprouts: Earthy and smoky, they are another exceptional side for red meats.
- Spicy Mushroom Risotto: A delicious side or meal, and one that’s easy to make early and eat throughout the week.
- Honey Chipotle Wings: Smoky and sweet are an incredible pairing for fiery wings.
50 easy ways to put jalapeños to work — appetizers, meals, salsas and dips, snacks, even fiery drinks. Perfect for a garden glut or a fridge full of extras.
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Mushrooms With Chipotle Peppers
Ingredients
- 2 chipotle peppers dried
- 3 tablespoons olive oil
- 1 medium onion
- 2 teaspoons garlic crushed
- 7 cups button mushrooms
- 1 bunch parsley
- salt and pepper to taste
Instructions
- Rehydrate the chipotle peppers and remove the seeds and chop the flesh into very small slices.
- Clean the mushrooms with a damp kitchen towel to remove any dirt. There is no need to remove the skin.
- Place a large frying pan over a high heat and add the olive oil.
- Finely chop the onion into small chunks, add it to the pan and cook for 2 minutes.
- Add garlic to the pan and stir while cooking for a further minute.
- Add mushrooms and chopped chipotle peppers to the pan and cook for a further 6 minutes.
- Season with salt and pepper and finely chop the parsley to garnish.
- Serve immediately.
