Braising isn’t just for meats and stews! Let your vegetables soak up some spice with this braised mushrooms recipe, cooked in an ancho chile and lime-juice broth. It’s a tasty twist on traditional braised vegetables that also packs some serious heat!
Serves 4
- 2 cups sliced mushrooms
- 3/4 ounce red chili peppers
- 1 whole bell peppers, diced
- 1/2 onion, diced
- 1 teaspoon fresh garlic, minced
- 3-1/4 tablespoons canola oil
- 3/4 cup vegetable stock
- 1-1/4 tablespoons lime juice
- 3/4 teaspoon salt
- 1 medium tomato, diced
Sear dried chiles in a frying pan over medium heat until they begin to brown, then transfer chiles to a bowl of warm water and soak until soft and pliable (about 10 minutes). When they soften, cut lengthwise and remove seeds and then roughly chop and set aside.
In a large cooking pan or pot, add oil and heat over medium. Add sliced mushrooms and cook 5 minutes until they begin to soften. Then add diced onions, chopped chiles, and diced bell peppers. Cook 15 minutes or until the vegetables begin to caramelize.
Add minced garlic and cook 5 minutes more, then add stock, lime juice, and salt. Let the mixture simmer until the sauce has reduced. When ready to serve, mix in fresh diced tomatoes and stir to combine.