Description
A simple char takes green chiles to new heights.
Ingredients
Scale
For the mushroom duxelles:
- 1 tbsp unsalted butter
- 2 lb button mushrooms, rinsed, patted dry, and finely chopped
- ½ cup whipping cream
- ½ tsp table salt
- ½ tsp white pepper
For the garlic chèvre sauce:
- ½ cup dry white wine
- 3 garlic cloves, finely chopped
- ½ tsp table salt
- 2 cups whipping cream
- 5 oz creamy goat cheese, such as Montrachet, crumbled
- 6 plump, fresh New Mexican green chiles, roasted, peeled, and seeded (see note below)
- ½ tsp table salt
Instructions
For the mushroom duxelles:
- Melt the butter in a large saucepan over moderate heat.
- Add the mushrooms and sauté them until all of their liquid evaporates, about 20 minutes.
- Stir in the cream, salt, and pepper. Continue cooking the mushrooms, stirring occasionally, until they have absorbed all of the cream and the mixture is thick, about 20 minutes more.
For the garlic chèvre sauce:
- Put the wine, garlic, and salt in a medium saucepan over moderate-to-high heat. Bring to a boil, and reduce by about one-half, about 5 minutes. Stir in the cream and goat cheese with a wire whisk, then pass the sauce through a sieve. Set it aside and keep warm.
- While the sauce is cooking, spread the chiles open on a work surface. Lightly salt their insides and spoon 3 tablespoons of the duxelles along the length of each. Fold the chiles closed and place them, seam-side down, on a greased baking sheet. Preheat the oven to 425 degrees.
- When the sauce is ready, cover the rellenos with a damp kitchen towel and bake them until heated through, about 10 minutes.
- Spoon equal portions of sauce on the middle of warmed plates. Place a chile on each plate and serve.