- 1 dried chipotle chile, seeded and thinly sliced, or to taste
- 2 tablespoons high-heat oil
- 1 cup chopped onions
- ½ pound crimini or button mushrooms, cleaned and sliced
- ½ pound wild mushrooms, cleaned and sliced
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 3 to 4 cups mushroom broth
- Chopped fresh cilantro, to garnish
Soak chile in hot water until softened, about 15 minutes. Drain.
Heat oil in a large pot over medium-high heat. Add onions and cook until soft and golden, stirring often, about 10 minutes. Stir in chile and lightly toast for 2 to 3 minutes. Add mushrooms and cook until golden and most of the liquid has evaporated, about 8 minutes. Season with salt and pepper. Stir in garlic and oregano; cook for 2 minutes. Add tomato paste and cook for 2 minutes.
Pour in broth to cover and bring to a boil. Reduce heat to a simmer and cook until flavors meld, 15 to 20 minutes. Check seasoning and serve hot sprinkled with chopped cilantro.