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    Mushroom with Chipotles

    Source of Recipe

    ww recipes

    List of Ingredients

    1 lb (450 g) mushrooms
    1 medium onion, chopped
    1-3 cloves garlic, chopped
    1 canned chipotle chile
    3/4 cup (180 ml) chicken stock or water
    2 Tbs (30 ml) tomato paste
    1/4 tsp (1 ml) dried oregano, preferably Mexican
    4 Tbs (60 ml) olive oil
    2 Tbs (30 ml) butter
    Salt and freshly ground pepper to taste
    1 tsp (5 ml) lemon juice


    Remove the stems from the mushrooms and combine the stems with the
    onion, garlic, chipotle chile, stock, tomato paste, and oregano.
    Process to form a smooth puree. Heat half the oil in a skillet over
    moderate heat and cook the mushroom stem mixture over moderate heat,
    stirring frequently, for 5 minutes. Cut the larger mushroom caps in
    half or quarters to make them uniform in size with the smaller
    mushroom caps. Heat the remaining oil and the butter in a separate
    skillet over high heat and saute the mushroom caps until lightly
    browned, about 5 minutes. Remove from the heat, stir in the sauce and
    lemon juice, adjust the seasoning with salt and pepper, and serve
    immediately. Serves 4 to 6.




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