Chilies with Wild Mushroom Stuffing and Shallot-Butter Sauce
Wild mushrooms are blended into a filling for roasted chilies, giving a new meaning to “stuffed peppers.” Use as wide a variety of mushrooms as possible for texture and color in the filling.
Ingredients
- Poblano Chilies - 4, or similar large, mild chilies
- Olive Oil - 3 tablespoons
- Green Bell Pepper - 1 small, peeled, seeded, and diced
- Yellow Bell Pepper - 1 small, peeled, seeded, and diced
- Red Bell Pepper - 1 small, peeled, seeded, and diced
- Fresh wild mushrooms - 1 pound (shiitakes, trumpets, chanterelles), washed and diced
- Salt and freshly ground pepper to taste
- Heavy (whipping) cream - 2 tablespoons
- Shallot-Butter Sauce
- Shallots - 2, minced
- Dry white wine - 1 cup
- White Wine Vinegar - 1/2 cup
- Unsalted Butter - 1 pound, cut into cubes and softened
- Heavy (whipping) cream - 1/4 cup
- Salt and freshly ground pepper to taste
- Juice of 1/2 lemon
Instructions
Roast the chilies over the open flame of a gas burner or under a broiler until the skin blisters and blackens. Seal the chilies in a zippered plastic bag and let them sweat for 20 minutes. Remove and peel the skin away.
Heat the olive oil in a large saute pan or skillet over medium-high heat and saute the peppers until softened and just beginning to brown. Reduce the heat to medium and add the mushrooms. Season with salt and pepper and saute until lightly browned. Stir in the cream to bind the mixture.
Split the peeled peppers down one side from just beyond the stem to the point. Remove the seeds and ribs. Stuff with the mushroom mixture.
To make the sauce: In a medium saute pan or skillet over medium-high heat, cook the shallots, wine, and wine vinegar until the mixture is almost dry. Reduce the heat to medium. Stir in the cream and stir; reduce the liquid by one fourth in volume. Strain the mixture through a fine-meshed sieve and return it to the pan. Reduce the heat to medium-low and begin whisking in the butter pieces, a few at a time, whisking each addition until completely incorporated before adding the next. Do not allow the pan to become too hot; lift it from the heat as you whisk to control the temperature. If you see bright yellow streaks of butter in the sauce, quickly remove it from the heat and whisk in several pieces until the sauce combines again. When all the butter is incorporated, stir in the lemon juice. Keep warm over warm water.
To serve: Place a stuffed pepper in the center of each plate, pressing it open to display its filling. Spoon sauce around the peppers.
