It’s raining here in central Mexico, which means mushrooms are in season! And these oyster mushrooms in creamy chipotle sauce are my new favorite way to enjoy these mushrooms.
So, why should these become one of your new favorites? Read on to find out.
Why you should make oyster mushrooms in creamy chipotle sauce
There are so many things to love about this dish…
First, this dish is “meaty” and hearty, but without using any actual meat. Oyster mushrooms are used here in central Mexico to substitute meat in tamales, mole, and even pozole, a soup typically made with pork or chicken. So, if you are looking at ways to have a filling meatless meal, this is one to consider.
Second, the flavor combination of spicy, smokey chipotle peppers mixed with cooling Mexican-style cream is totally addicting. Oyster mushrooms are mildly flavored. This means that they take well to a variety of preparations (like in these oyster mushroom quesadillas) and are the perfect canvas for imaginative sauces.
Lastly, this dish is versatile. Use it to fill tacos or quesadillas for a casual meal. Need a tostada topper? Look no further. Oyster mushrooms in chipotle cream sauce could also be served as a side dish or as part of a taquiza.
So there you have it! Three reasons why you should consider making this dish.
Inspiration for this dish
Living in central Mexico provides me with lots of opportunities for food inspiration. On nearly every street corner there is someone selling homecooked food, like tamales, tacos, quesadillas, and tortas.
This particular dish is inspired by Andrea Rios from Cuernavaca, Morelos. I first met Andrea when she catered a kindergarten graduation for my oldest son. As part of the taquiza she cooked an amazing array of food, like nopales, picadillo, and these oyster mushrooms in creamy chipotle sauce.
I was hooked by the first bite.
I asked her if she would share her recipe with me. But she coyly told me that she wanted to keep her preparation secret.
Here, I do my best to recreate Andrea’s delicious recipe.
How to make oyster mushrooms in creamy chipotle sauce
Sauté the ingredients
Start by melting about 3 tablespoons of butter in a large skillet over medium heat. Add in the onions and fry them, stirring occasionally until they start to brown. Add in the garlic and let it fry with the onions until it starts to become fragrant. Then, add in the mushrooms.
Cook off excess liquid
Once you add the mushrooms to the pan, you will want to turn up the heat. The reason for this is that the mushrooms will start to release quite a bit of liquid. Turning up the heat will help that liquid cook off faster.
Make the sauce and add everything together
Once most of the liquid is cooked off, it is time to add the creamy chipotle sauce! Give the sauce ingredients a quick blend to get everything as smooth as possible. Then add the sauce to the pan and stir everything together to incorporate the flavors. Let everything heat through and check the dish for salt.
Once everything is heated through, you are ready to enjoy these delicious oyster mushrooms in chipotle sauce!
Inspired by: Andrea Rios, Cuernavaca, Morelos
Oyster Mushrooms in Creamy Chipotle Sauce
- 3 tbsp butter ~40g
- 1/2 medium white onion, halved and thinly sliced ~100g or 3.5 ounces
- 1-2 cloves garlic, finely chopped
- 1 lb oyster mushrooms, cleaned and tough stems removed and cut into thin slices ~500g
- 1/4 cup Mexican cream
- 1/4 cup chicken or vegetable broth
- ~2 chipotle peppers from can, in adobo sauce
- salt to taste
- Heat butter in a large skillet over medium heat3 tbsp butter
- Once butter starts to melt and bubble, add in the onions. Sauté until they start to turn golden, about 5 minutes1/2 medium white onion, halved and thinly sliced
- Add in the garlic, and allow to cook until fragrant, about 2 minutes1-2 cloves garlic, finely chopped
- Add in the oyster mushrooms, and turn up the heat to medium-high. The mushrooms will start to release their liquid. Cook, stirring occasionally, until almost all of the liquid is gone, about 10-12 minutes1 lb oyster mushrooms, cleaned and tough stems removed and cut into thin slices
- Put the broth, Mexican cream, and chipotle peppers into a blender and blend on high speed until smooth. Add the sauce to the mushrooms.1/4 cup Mexican cream, 1/4 cup chicken or vegetable broth, ~2 chipotle peppers
- Heat the mushrooms and sauce through for about 1 minute, stirring occasionally, and add salt to taste.salt to taste
- Serve immediately as a side dish or to use to make tacos, quesadillas, or tostadas