Chile-Garlic Mushrooms (Champinones al Ajillo)

Chile-Garlic Mushrooms (Champinones al Ajillo) Enlarge Image
Makes:
4 servings
Start to Finish:
35 mins
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Chile-Garlic Mushrooms (Champinones al Ajillo)

Ingredients
1/2
cup butter
2
pounds fresh cremini mushrooms, halved
12
cloves garlic, minced
1
fresh serrano chile peppers, stemmed, seeded, and chopped*
1/2
cup chicken broth
1/3
cup gold tequila
2
teaspoons dried oregano, crushed
1
teaspoon salt
1/2
teaspoon ground coriander
1
cup Mexican crema
2
tablespoons coarsely snipped fresh cilantro
2
tablespoons finely chopped green onion (1)
1
small lime, cut into wedges

Directions

  1. In an extra large skillet melt butter over medium-high heat. Add mushrooms, garlic, and chile peppers. Cook and stir over medium heat for 5 to 6 minutes or until mushrooms are tender.
  2. Remove from heat. Stir in broth, tequila, oregano, salt, and coriander. Cook and stir over medium heat for about 5 minutes or until most of the liquid evaporates. Stir in crema; cook and stir over low heat until heated through. Sprinkle with cilantro and green onion. Serve with lime wedges.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Chile-Garlic Mushrooms (Champinones al Ajillo))
    Per serving:
  • 409 kcal cal.,
  • 33 g fat
  • (20 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 86 mg chol.,
  • 901 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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