Mushrooms In Chile Sauce Recipes

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.

Steps:

• For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
• For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

Steps:

• Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
• Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
• Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
• In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
• Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
• Serve with rice and warm flour tortillas.

Steps:

• If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
• Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
• While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
• Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with 1/2 cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
• Cut off the mushroom caps and cut the stems into 1/2-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
• To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
• If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you'd like.
• Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.

Steps:

• Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
• Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
• Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
• Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
• Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.