green chile & mushroom sauce

2019-05-29

This recipe is a cross between the Belgian “Vol-au-vent,” chicken pot pie and chicken enchiladas. It can easily be adjusted in any of those directions if you want the ‘pure’ recipe. I used this sauce for a chicken casserole.

I did not use canned mushroom soup like many people do for enchilada sauce here in New Mexico, but started a white roux from scratch, which makes this sauce béchamel-derived.

I didn't have fresh mushrooms in the house, used canned straw mushrooms instead. II'll try not to repeat that in the future. Fresh ones do taste better.

INGREDIENTS

This is what you need for 1 quart:

½ lb. mushrooms, preferably fresh
2 cups béchamel or velouté sauce
milk or chicken / beef stock
green chile to taste
optional:
- ½ lb. peas & carrots mix
- ½ lb. gooey-melting cheese or mix, grated

Pic1:green chile & mushroom sauce
with peas & carrots

Directions

Combine mushrooms with enough milk (Pic2) to get a fairly thick blended mixture (Pic3)
You can use this as-is or add this to béchamel or velouté sauce for greater volume.
Reserve the drippings.
I made this with roasted chicken legs. 2 cups chicken stock will do fine.
Start a Blond Roux (flour + oil) + simmer until light-brown.
Stir enough drippings and stock to get a pourable sauce. Simmer for 10-15 minutes.
Add the pureed mushrooms and warm through.
Stew fresh Paris or Portobello mushrooms separately, drain and add when done.
The mushroom liquor can also be used to make the sauce.
Add green chili to taste and melt if frozen.
Depending on heat of the chile and your spiciness tolerance, that can be anywhere from ½ cup to
½ lb.
Add peas & carrots.
Warm through. Simmer 10-15 minutes over low heat.
Adjust seasoning to taste.
Serve and enjoy. (Pic1)
I used this for a chicken casserole, but this can also be used as a regular serving sauce.

Velouté sauces like this are wonderful for smothering fries.

Add fries to the sauce and let them soak for a few minutes.
They will get soggy, but also become very tasty.

Pic2: mushrooms, milk
Pic3: pureed
Pic4: blonde roux, add liquid

Pic5: add mushrooms
Pic6: add green chile
Pic7: chicken casserole

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org