Lunchbreak: Ixcateco Grill chef Anselmo Ramirez makes portobello mushrooms with pasilla tomatillo sauce

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Ixcateco Grill
3402 W. Montrose Avenue
Chicago
(773) 539-5887
www.ixcatecogrill.com

Portobello Mushrooms with Pasilla Tomatillo Sauce

Ingredients:
2 oz dried pasilla chile
2 oz tomatillo, chopped
1/2 cup diced onions
1 Tbs chopped garlic
1/2 tsp fresh oregano, chopped
2 bay leaves
1/2 tsp fresh thyme, chopped
1/2 tsp black pepper
10 small portobello mushrooms
4 zucchini, diced
4 oz oyster mushrooms
1 small pumpkin squash, diced
2 oz shredded chihuahua cheese

Directions:
Toast pasilla chiles and then soak it in hot water for 7 minutes. While the chiles soak, heat a saute pan on low heat;  add two Tbs of olive oil. Let olive oil heat. Add diced onions, chopped tomatillos and garlic to pan, sweat. Add thyme, oregano, bay leaves, and black pepper and saute for 20 seconds. Remove from the heat. Blend the soaked chiles. In a second sauce pan, add two Tbs of olive oil, saute the puree and wait for it to simmer for 7 minutes. Blend the onions, garlic and spices; and add to the base sauce. Leave for another 5 minutes, add salt to your preference. Clean the portobello mushrooms legs. Roast the portobello mushrooms with olive oil, salt, and black pepper for ten minutes in 350 degree oven.  Remove mushrooms from oven when they become soft. Roast the diced pumpkin in 350 degree oven for 15 minutes or until soft.  Saute the diced zucchini in a pan until soft.  Stuff the mushrooms with sauteed diced zucchini, roasted pumpkin quash, and sauteed oyster mushrooms. Finish it off with chihuahua cheese on top and put in 500 degree oven and bake for 5 minutes until cheese is melted.  Plate with pasilla tomatillo sauce on bottom of plate and put mushroom on top.