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)

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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.

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4 Comments Add yours

  1. Sophie33 says:

    MMMMMMM,!!!A very spiced tomato mushrooms sauce, that I love,!!!x

    1. lucylox says:

      It’s certainly spicy, but also nicey! 🙂

      1. Sophie33 says:

        ooh yes, indeed! 🙂 xxx

  2. I do need to find out chipotle peppers in Lisbon. Love your sauce!

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