Mushrooms With Chipotle Peppers

A fiery, smoky side that is also hearty enough to eat as a meal

Course Appetizer, Main Course, Side

Keyword Chipotle Pepper

Prep Time 5

Cook Time 8

Soaking 30

Total Time 43

Servings servings

Calories 80kcal

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.

Rehydrate the chipotles before you start: cover them with boiling water, let them soak for about 30 minutes, then drain, stem, seed and chop them.

For less heat, use one chipotle or swap in a dried ancho. For more, add a third.

Leftovers keep covered in the fridge for 3 to 4 days. Reheat them in a skillet.