Weekly Recipes

Chile Garlic Shrooms

Chile Garlic 'Shrooms

Chile Garlic ‘Shrooms are full of rich, spicy flavor – ideal on burgers or as a side for grilled steak or chicken.

These Chile Garlic ‘Shrooms are an ultra-rich and spicy take on the classic side dish of sauteed mushrooms in garlic and butter. Green chiles and mushrooms go so very well together that they make a great side or essentially a condiment for a cookout. It’s an easy, quick dish to make.

I happened to have a 5.5 ounce can of Sunsweet Prune Juice, so adding that into the mix was a no-brainer. Sweet-spicy-hot is often a great combination, particularly in both oriental and southwestern food. Cooking the mushroom mixture down after adding the prune juice fully blends it in, resulting in a very rich, robust flavor. It’s not as sweet as you might expect as the garlic and chiles take center stage.

I actually ended up eating this entire dish all by myself in one sitting. It’s just really tasty and satisfying.  I would tend to serve this as a side at a cookout with grilled chicken, steaks, pork, whatever. It’s great as a complex side dish or even used as a condiment on burgers and sandwiches. It’s great for a July 4 barbeque.

Hope you try this and enjoy it!

Chile Garlic Shrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side
Cuisine: Southwestern
Serves: 4 servings
Ingredients
  • 3 tbsp butter
  • 1 tbsp olive oil
  • ¼ cup chopped onion
  • 1 lb sliced white mushrooms
  • 4 cloves garlic, minced
  • ¼ cup medium or hot diced green chiles
  • 1 5.5 oz can Sunsweet Prune Juice
  • salt & pepper to taste
  • Sliced green onions and/or parsley for garnish.
Instructions
  1. Heat the butter and oil in a skillet over medium high heat.
  2. Sauté the onion until soft, about 3 minutes.
  3. Add the mushrooms and cook, stirring occasionally, until soft and crispy around the edges, about 4 minutes.
  4. Add the chiles, garlic and prune juice and cook until liquid is reduces, about 3 minutes.
  5. Place in serving dish, garnish with green onions and parsley and serve.

 

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