Monday, August 8, 2016

Green Chile Strips with Onions and Mushrooms

2 large poblano chiles, roasted and skin rubbed off
2 tablespoons of olive oil
1 medium onion, thinly sliced
12 cremini mushrooms, sliced
1/2 teaspoon of dried oregano, crumbled
Salt to taste
Freshly ground black pepper to taste

After the skins have been rubbed off the roasted chiles cut out the stem end sections. Discard the stems and cut the chiles open. Remove the seeds and veins and discard them.

Rinse the chiles, blot them with a paper towel, and cut them into thin strips (about 2 inches by 1/4 inch).

In a large skillet, heat the oil over medium heat and cook the onion, stirring, until limp.

Add the sliced mushrooms and the oregano.

Cook, stirring, until the mushrooms release their juices and brown slightly.

Add the reserved chile strips, the salt, and the pepper.

Heat through completely.

Serve hot.

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