Chipotle Mushrooms (Hongos Enchipotlados)
This appetizer recipe for mexican style mushrooms is inspired by a recipe from Veracruz and basically gets its magically delicious taste from the mushrooms with mexican cream and chipotle chiles in Adobo; served over totopos, a real delight! Please note that mexican style crema is not available where I live, so I substituted it for a half-half combination of cream and sour cream.
Mexican Style Mushrooms in Chipotle Cream
Ingredients
* 16 oz. White mushrooms, or any combination of different types of mushrooms
* 2 tablespoons of butter
* 1 big onion, thinly sliced
* 2 large garlic cloves, finely minced
* 1/4 tsp black pepper
* 2 teaspoons chopped fresh thyme (optional)
* 2 tablespoons fresh epazote, chopped
* 1 and 1/2 cup mexican style cream, or crème fraiche
* 3 chiles chipotles in adobo, chopped finely
* 2 tablespoon of the adobo from the can of chipotles
* 1/2 teaspoon salt, to taste.
* 1/2 cup Queso Fresco, which can be subsituted with low sodium feta cheese
* 1/2 cup chopped cilantro leaves
* 8-12 corn tortillas
Preparation
2) Melt the butter in a pan over medium heat setting and fry the sliced onions 4-5 minutes while mixing constantly. Add garlic and cook for 2 more minutes. Finally add the mushrooms, pepper, thyme and epazote; fry for 4 more minutes.
3) Pour the cream over, add chipotles and the adobo sauce then simmer for 3-4 minutes. Season with salt to your taste.
4) Heat up the tortillas and keep warm; I chose here to fry in oil some tortilla wedges, as with totopos (always be careful when frying food in hot oil).
Spoon the mushrooms over the warm tortillas and over this sprinkle some crumbled cheese and top with chopped cilantro.
