Plant-based· VG · GF · DF

Chipotle Mushrooms

Name: Chipotle Mushrooms
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tin (400g) chopped tomatoes; 245g (2) onion, diced; 1 tin (240g drained) borlotti beans, drained; 125g (1 pack) shiitake, sliced; 125g closed cup mushrooms, sliced; 1 (155g) red pepper, diced; 50g (~½ jar) chipotle paste; 12g garlic; 25ml lime juice; 4g smoked paprika 1 tsp, cumin seed ½ tsp, garlic powder ½ tsp; 10g fresh coriander; 15ml rapeseed oil

Smoky chipotle tomato stew of shiitake, borlotti and red pepper with lime.

makes 18 blocks, about 33p each

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BatchJoy

batchjoy.com/recipes/chipotle-mushrooms/

Illustration of a bowl of Chipotle Mushrooms

Time: 50 min10 min prep · 40 min cook
Makes: 18 blocks
Cost per blockPer block: 33p
Calories per blockCalories: 42 kcal
Spice: 3 of 5

You’ll need

Batch size

blocks

1 tin (400g)chopped tomatoes
245g (2)onion, diced
1 tin (240g drained)borlotti beans, drained
125g (1 pack)shiitake, sliced
125gclosed cup mushrooms, sliced
1 (155g)red pepper, diced
50g (~½ jar)chipotle paste
12ggarlic
25mllime juice
4gsmoked paprika 1 tsp, cumin seed ½ tsp, garlic powder ½ tsp
10gfresh coriander
15mlrapeseed oil

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Tacos with pink pickled onions · Rice and avocado · On toast with a fried egg

Method

Step 1: Heat the oil in a large pan over a high heat and fry all the mushrooms for 8–10 minutes until browned and their water has gone; lift out.
Step 2: Lower the heat to medium and soften the onion and pepper for 8 minutes. Add the garlic, cumin, paprika and garlic powder for 1 minute.
Step 3: Stir in the chipotle paste, then the tomatoes and borlotti. Simmer, uncovered, for 15 minutes.
Step 4: Return the mushrooms and simmer for 5 minutes. Finish with the lime juice and coriander, then taste and season.
Step 5: Cool, portion into 70g blocks and freeze.

Hotter: add another tbsp of chipotle paste or a chipotle in adobo.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	42	1.9g	5.3g	1.3g	1.9g	0.13g
Per 3 blocks	126	5.7g	15.9g	3.9g	5.7g	0.39g

Cook’s notes

All closed cup or chestnut mushrooms instead of shiitake saves about £1.60 a batch.
Chipotles in adobo (world-food aisle) give a deeper smoke: use 2 chillies plus 1 tbsp sauce.

Serve it

Tacos with pink pickled onions · Rice and avocado · On toast with a fried egg.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 126 kcal and 5.7g protein before rice, bread or potatoes.

Chipotle Mushrooms questions

Why fry the mushrooms first and lift them out?

Mushrooms release a lot of water. Frying them hard on their own drives it off and browns them, so they stay meaty rather than stewed, and adding them back near the end keeps that texture.

Can I use a different bean instead of borlotti?

Pinto or black beans are the closest swap and suit the smoky chipotle; red kidney beans work too. Use a drained tin in the same way.

Can I use dried chipotle chillies instead of paste?

Soak 1 or 2 dried chipotles in hot water for 20 minutes, then blitz them with a little of the soaking water and add in place of the paste. Dried chillies vary in heat, so start with one and taste.