Mushrooms in Adobo Sauce

I think it’s the sudden chill in the air that has made us want to turn up the heat in our meals. Besides, D is a sucker for anything Mexican and a bit spicy. Warning though, this recipe is HOT, not one for the kids unless they have a more adventurous palate than mine do! You could use the basic adobo sauce in a number of ways, it worked well with these mushrooms, one vegetable that I wouldn’t always serve as part of a Mexican meal, so it’s nice to include them.

Mushrooms in Adobo Sauce (dairy-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

serves 4

• 4-6 dried chipotle peppers
• 1/2 onion, roughly chopped
• 1 tsp dried oregano
• 1 tbsp fresh thyme leaves
• 1 clove garlic, finely chopped
• 1/2 cup water
• 2 tbsps olive oil
• 1 tbsp tomato puree
• 1/4 cup white wine vinegar
• 1 tbsp balsamic vinegar
• 2 tbsp Demerara sugar
• 1/2 jar tomato passata
• 500g button mushrooms

– Soak the chillies in boiling water until softened. Cut off the stalks and remove as many seeds as possible.

– In a blender, whizz together the chillies, onion, garlic, thyme, oregano and water until well blended

– Heat the oil in a sauce pan, then add the chilli puree and sauce for a couple of minutes

– Add the tomato puree, vinegars and sugar and continue cooking.

– Simmer for 10-15 minutes until thickened.

– Add the passata and continue to cook.

– Add about 500g button mushroom to the sauce and cook for about 15 minutes.

– Serve with rice, refried beans and favourite Mexican salsas.