Mushroom Casserole With Ancho Chile and Epazote
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5ripe medium-size plum tomatoes (about 10 to 12 ounces total)
- 1large chile ancho, stemmed and seeded
- 3cloves garlic, peeled and coarsely chopped
- 1canned chipotle en adobo
- ½teaspoon Mexican oregano
- 1teaspoon vegetable oil
- 3cups rich beef broth
- 1pound mixed woodland mushrooms, like shiitake, morel and oyster, cut into thick slices
- 3teaspoons olive oil
- 3large red onions, cut into thick rounds
- ½cup chopped fresh epazote (see note)
- 3teaspoons salt
Nutritional analysis per serving (6 servings)
156 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 11 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, preheat the broiler. Place the tomatoes on a baking sheet 4 inches below the heat. Broil until blackened, about 5 to 7 minutes. Turn and broil the other side. Let cool and peel. Heat a heavy skillet over medium heat. Add the chile ancho and press it flat with a metal spatula until it cracks and blisters, about 45 seconds. Repeat on the other side, then place in a bowl. Cover the chili with boiling water and let stand for 30 minutes. Drain.
- Step 2
Place the tomatoes, chile ancho, garlic, chipotle and oregano in a blender. Blend until smooth, and strain through a medium-mesh sieve. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the sauce and boil quickly, stirring constantly, until thick. Add the broth and simmer for 30 minutes.
- Step 3
Heat a grill until medium-hot, or a large skillet over medium-high heat. Brush the mushrooms with 2 teaspoons of olive oil. Grill or saute in batches until slightly softened, about 3 to 4 minutes. Coat the onion slices with 1 teaspoon of olive oil, and grill or saute in batches until slightly softened, about 5 minutes. Separate into rings.
- Step 4
Add the mushrooms, onions and epazote to the sauce and simmer for 10 minutes. Season with salt and serve with warm tortillas.
- If the herb epazote is unavailable, substitute chopped cilantro and use as a garnish; do not stir it into the sauce.
Private Notes
Comments
This is great. I did chuckle that I could somehow cook this volume of mushrooms with teaspoons of oil… Ended up doing the mushrooms and onions on sheet pans, lightly oiled, at 450 for 25 min. Then added to sauce. This dish is spicy and yummy. We added Queso Fresco (or mozz) and sour cream. If I’d had Fritos I’d have been on cloud 9
Fabulous! We used local blue & black oyster, lion’s mane, cinnamon cap, and shiitake mushrooms. Cook tom/beef broth sauce until quite thick. This is a keeper!
Wow! This was extraordinary! Cooked this up as a vegetarian main dish (used vegie broth) for Cinco de Mayo. The chile sauce is outstanding. One suggestion: make sure you capture a good blend of onion & mushrooms while serving. We found that we served up a lot of onion on the first day, and mostly mushrooms on leftover day. This simply had to do with the way things were chopped up because all the onions were on top.
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