Champiñones con Chipotle (Chipotle Mushrooms)

My dad was a proper foodie of his time, an adventurous eater the one who would try anything and when I say anything, I mean it, he was the kind of person that would eat the eyes of a fish or the feet of a chicken like eating a lollipop.

He was so enthusiastic about food that he would be planning what to eat for lunch while having breakfast. His life always revolved around food. He would make us try things that we would find disgusting and he would always say “you don’t know what your missing” when we didn’t want to eat something.

He was also a kin cook and he was the one that would cook at home. He had the “sazón” and everything he would cook, would just tasted delicious, HE was my DAD! the person that made me love food.

I remember the first time he brought mushrooms , I just thought “here we go again, what he is going to make us eat this time”. I tried them and didn’t like them, but he used to love them to bits, he used to say that eating mushrooms was like eating meat and he would eat them raw without washing them and then my mum would tell him off and he would just say to her “ay! Mujer que exagerada” (oh! god, woman, you exaggerating). He used to eat them so much that eventually I started to like them until I love them.

Nowadays, I experienced the same with my little family, my children used to hate them, but I love them so much, that there is a box of mushrooms in the fridge all the time and I cook them in different ways that now, my little ones love them too, especially Emilio!

So I came up with this recipe to remember my dad love for mushrooms and chillies. It is a quick recipe, but very handy to have.

Ingredients

• 500 gr Chesnut Mushrooms sliced
• 2 chipotle chillies in adobo
• 1/2 white onion julienne
• 1 garlic clove chopped
• 1 small chopped fresh bunch of coriander
• Salt to season
• Pinch of oregano
• 5 tbsp rapeseed oil

Method

Chopped one of the chipotle chilli and set aside.

Heat a frying pan and add the oil. Then add the mushrooms and start frying them at medium heat.

Mix from time to time. After 5 min, add the onions and garlic. Season to your own taste.

Cook the mushrooms until they have reduce in size, around 15 min. if they get dry, add a bit of water. Then add the chopped chipotle and the chopped fresh coriander.

Cook for two min and turn the heating off. Serve on a plate with some warm tortillas and have them as a taco or add some good melting cheese to the tortilla and have some mushrooms quesadillas! X

Listo!

Provecho!