If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: These spicey, smokey mushrooms are adapted from a 1931 cookbook entitled Metropolitan Cookbook. They work beautifully as tacos, paired with our Spiced Pickled Fall Vegetables, Fresh Corn Salsa and of course, warm tortillas. Add a touch of chipotle mayo and you have yourself an autumn taco feast. Tacos are the ultimate crowd pleasers, a perfect excuse for a communal, casual get-together. They are also vegetarian, gluten-free and can even be made dairy free by replacing the dot of butter with olive oil. —St-Amand Cassidy
- 2 pounds mixed seasonal mushrooms
- 4 tablespoons olive oil
- 8 tablespoons chipotle hot sauce
- 0.5 cups vegetable broth, white wine or water
- 4 tablespoons butter
- Carefully wash and stem mushrooms. Remove the peeling if it seems tough.
- Heat one tablespoon of oil in large pan over high heat.
- Add one quarter of the mushrooms and cook for one minute, or until mushrooms are golden.
- Reduce heat to low and cook for a few minutes, adding a few teaspoons of liquid to keep mushrooms from drying out.
- When liquid is absorbed and mushrooms are tender, add two tablespoons of chipotle hot sauce and a tablespoon of butter and cook for an additional minute.
- Set aside in large bowl and repeat with the remaining mushrooms. Season with salt and pepper.
- Serve with warm tortillas, pickle vegetables, corn salsa, chipotle mayo and/or other garnishes of your choice.