with Portabella Mushrooms in a Green Chili Sauce
Ingredients
- Dried Portabella Mushrooms – 1 oz
- Boiling Water – 3 cups
- Light Olive Oil – 2 tsp
- Raw Sugar – 1 tbsp
- Onion, diced – 1 large
- Garlic, minced – 2 cloves
- Ginger, minced – 1 tbsp
- Green Chilis, diced – ½ cup
- Cumin Seed, crushed – 1 tsp
- Chili Powder – 1 tsp
- Flour – 1 tbsp
- Reserved Mushroom Liquid – ~3 cups
- Jalapeño Cheddar Brats – 4
- Brat Pan Juices
Instructions
Rehydrate Mushrooms
- Place dried portabella mushrooms in a bowl.
- Cover with boiling water and press to submerge fully.
- Soak for 15 minutes until tender.
- Drain, reserving the liquid (~3 cups); roughly chop mushrooms.
Build Chili Base
- Heat olive oil and raw sugar over medium-low heat.
- Add onion, garlic, ginger, green chilis, cumin, and chili powder.
- Season lightly; cook until translucent and aromatic (20–25 minutes).
- Add chopped mushrooms and sauté for 3–4 minutes.
Thicken Sauce
- Sprinkle in flour and stir to form a roux; cook for 1 minute.
- Pour in reserved mushroom broth, scraping the bottom of the pan.
- Simmer until sauce thickens and flavors meld.
Cook Brats & Combine
- In a separate pan, brown brats on all sides over medium-low heat (8–10 minutes).
- Strain or pour brat juices into the sauce and stir to incorporate.
Serve
Spoon sauce over the brats and garnish with sliced chilis or fresh herbs for a spicy, savory finish.