1/2 kilo (1 lb.) of fresh mushrooms (champignones)
1 small can of chipotle chiles
1 tbs. of chicken boullion
1 garlic clovec
1 stick of butter or margarine
1/4 litre (2 cups) of sour cream
1tsp of ground black pepper
1 tsp. of salt
First, make sure you wash the mushroms very well.
In a deep pan, boil the mushrooms with the chicken boullion until they are only half cooked ( about 7 min.)
Take them off of the fire and strain them, saving the broth.
Very carefully take the stems of the chiles, open them and seed them.
In a blender, place the broth and the chipotles and blend them until smooth. Add as much broth as required for the thickness to become a light sauce.
Prepare a pan with the melted butter and saute the garlic and onion previously chopped .
Add the mushrooms and continue the operation adding the salt and the pepper. Add the chipotle sauce passing it through a strainer.
Take them off the fire and before you serve them add the sour cream to make them creamy.
Serve them as garnish for a Carne Asada or any other steak or simply make soft tacos that I can assure you will be very tasty.
Note: Make sure you have a six pack of your favorites next to you in case of fire.
(very spicy).
CMB/gom