Chipotle Mushrooms

I tripped over this entirely by accident. We were having steak for dinner with fresh mushrooms sauteed in butter on the side. I usually put Boursin Cheese on the side with steak (got that at DisneyWorld of all places) or slather the top with Bufalo Chipotle sauce. This was a Chipotle night and, while pouring the sauce on the steak, it occured to me to try it with the mushrooms as well....very nice combination.

Ingredients

1 pound fresh, whole white mushrooms
1 small onion, minced fine
1 clove garlic, minced fine
3 tablespoons of butter
1 tsp salt
1 Tblsp Bufalo Chipotle Sauce *

Preparation

In a hot skillet, melt the butter and add all the other ingredients except the sauce. Sautee over high heat, stirring constantly until the mushrooms are done (5 minutes or so) and all the liquid has evaporated. (Mushrooms generate a lot of juice so you need high heat and surface area to cook it off quick).

Delivery

Put the mushrooms in a warm serving dish and add the Chipotle sauce and toss.
Serve as a side dish with grilled steak or roast beef.

Variation

Add a Tsp of lemon juice while while sauteeing the mushrooms. This will cause them to remain white instead of browning. Replace the Chipotle Sauce with an yellow or orange Habanero sauce like UNO, Melinda's or Marie Sharp's. Serve as a side dish with fish or pasta.

* Bufalo brand Chipotle Sauce is common in the South and West but hard to come by here in Darkest New England. It's available by mail order, as are the Habanero sauces, from Mo Hotta Mo Betta and other mail order suppliers. You can, of course, vary the amount of sauce to control heat level.