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[nverland]

Mushrooms with Chipotles (Hongos con Chipotle)

1 lb (450 g) mushrooms, rinsed
1 medium onion, chopped
2-3 cloves garlic, chopped
1 canned chipotle chile*, or to taste
2 Tbs (30 ml) tomato paste
3/4 cup (180 ml) chicken stock
4 Tbs (60 ml) olive oil
Salt and freshly ground pepper to taste
Juice of 1/2 lemon

* Chipotle chiles are smoked jalapeños and are available
canned in most supermarkets and Hispanic specialty shops

Remove the stems from the mushrooms and chop the stems,
leaving the mushroom caps whole. Combine the mushroom
stems, onion, garlic, chipotle, tomato paste, and chicken
stock in an electric blender or food processor and process
until smooth. Heat half the olive oil in a skillet over moderate
heat and add the puree. Cook, stirring frequently, for 5 minutes.
Meanwhile, heat the remaining olive oil in a separate skillet
over high heat and saute the mushroom caps, stirring frequently,
until lightly browned, about 5 minutes. Add the chipotle puree
to the mushrooms, adjust the seasoning with salt and pepper,
and stir in the lemon juice. Serve immediately. Serves 4 to 6.