I got the idea for this recipe from one of my favorite dishes at
Chico’s Cantina in Key West (BEST Mexican food EVER!!)
They have a sautéed mushroom appetizer that’s to die for!
It’s portabella mushrooms sautéed in olive oil with hot peppers!
So simple yet ridiculously yummy so I decided recreate it into an entrée
by adding some black beans and roasted chicken!
1 Large Jalapeño Pepper
1 Box of Button Mushrooms (portabella or shitake work great too!)
1 Tsp Olive Oil
½ Can of Black Beans
Start by slicing the mushrooms and cutting the jalapeño pepepr into very thin strips...
Next heat the oil in a sauté pan and cook the jalapeño alone for about two minutes. This will give the pepper an opportunity to infuse the oil and add a kick all throughout the dish, not just when you bite into the peppers!
Next add in the mushrooms. Once the mushrooms start to wilt, it should be about another two minutes, add in the black beans (drained and washed) and continue stirring until the mushrooms are fully cooked!
Season with salt & pepper and a little crushed red pepper (only if you'd like some extra heat) and transfer to a plate. Top with some oven roasted chicken and enjoy!!