Spicy Mushrooms

These mushrooms are very good, but please do note the title: they are spicy!  


This is another recipe from this month's Food Network Magazine, and it was really easy to put together.  It's also nice because it's easily adaptable to fit what you have around the house.  The original recipe called for 2 plum tomatoes, but I used 1 roma tomato; the original wanted 2 seeded fresh jalapenos, but I used 8 or 9 slices of pickled jalapenos.  Instead of starting with unpeeled garlic cloves to roast, I used the minced ones that come in water.  And it all worked out great.


I didn't think they'd be very hot.  Yes, the jalapeno slices had seeds, but I didn't think they'd be as potent with all the mushrooms and onions.  I was wrong.  They're hot!  If your family doesn't like spicy food, scale back the jalapenos.


Spicy Mushrooms


1 roma tomato
8 slices pickled jalapenos
4 garlic cloves
1/2 cup chopped onion
1/2 lb sliced mushrooms
Olive oil
1/2 cup chicken broth
Juice of 1 lime
Parsley, for garnish


Cut tomato into quarters, and set on baking sheet skin-side-up along with jalapenos and garlic.  Broil for 5-6 minutes or until charred.  Peel the garlic, and chop the vegetables.  Saute the onion and mushrooms in olive oil and salt to taste for 8 minutes.  Add the tomato mixture, the chicken broth, and some chopped parsley; cook 5 minutes.  Stir in the juice of 1 lime.