Chipotle Mushrooms Recipes

Steps:

• Prepare a grill for medium-high heat.
• For the mushrooms: Pulse the orange juice, vegetable oil, cider vinegar, brown sugar, chipotles and adobo sauce and1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified.
• Put the mushroom caps in 1 or 2 large resealable plastic bags and pour in the marinade. Rub the marinade into the caps, seal the bags and marinate at room temperature while you make the corn salsa, turning the bags over occasionally.
• For the corn salsa: Lightly oil the grill grates. Brush the corn evenly with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill at medium-high heat.
• Whisk the mayonnaise, Parmesan and lime zest and juice in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and 1/4 teaspoon salt and set aside.
• Remove the mushrooms from the marinade, shaking off any excess, and season on both sides. Pour the marinade into a bowl. Put the mushrooms on the grill cap-side down and grill until very charred, rotating them a few degrees to keep one spot from charring too much if necessary, about 4 minutes. Flip, brush with a little marinade and grill until the bottoms are charred and the mushrooms are tender when pierced with the tip of a paring knife, about 4 more minutes. Transfer the mushrooms to a cutting board, slice thickly and transfer to a platter.
• For the taco bar: Serve the mushrooms immediately with the tortillas, corn salsa, Monterey Jack, pico de gallo, radishes, avocados and limes, letting diners build their own tacos.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until softened, 5 to 10 minutes. Add mushrooms and jalapeno pepper. Add 1 spoonful of chipotle sauce from the can. Cook, stirring frequently, over medium-low heat until mushrooms are soft and have shrunk in size, about 5 minutes more. Remove from heat.
• Pour enchilada sauce into a bowl and add 2 to 3 chipotle peppers. Smash the peppers into enchilada sauce using the side of a spoon and mix into the sauce. Pour a small amount of the combined sauce into the bottom of a 9x13-inch baking dish, just enough to coat the bottom.
• Heat each tortilla in a frying pan or directly over a burner until soft and warm, about 30 seconds each. Lay a warm tortilla on a work surface and add a spoonful of cooked mushroom mixture to the center. Sprinkle Cheddar cheese on top and roll up tortilla tightly. Place in the pan and repeat with remaining tortillas, packing enchiladas tightly side-by-side. Pour remaining sauce on top and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. Serve hot.

Steps:

• Wipe the mushrooms gently, using paper towels (don't just rinse them, because they'll suck up a lot of water). Heat the oil in a frying pan and add everything but the salt, stirring to make sure everything gets well coated in the oil.
• Fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms and onions are tender. Season to taste with the salt and you're ready to serve! Note: Fresh cilantro makes a great garnish for this dish, as it could use a little color.