15-Minute "Setas al Guajillo" (Flash-Sautéed Oyster Mushrooms over Creamy White Beans)

Instructions

1. 1

   Place a large, dry skillet over medium-high heat. Toss in 2 whole guajillo chiles and 3 whole garlic cloves (leave the skins on to protect them). Toast for about 2-3 minutes, pressing the chiles flat with a spatula until they smell deeply fragrant and get a few light blisters. Don't walk away; burnt chiles are bitter chiles.

   3 min

   Tip: If your skillet starts smoking too aggressively, turn the heat down slightly. We want a quick, dry toast, not a fire drill.

2. 2

   While the chiles toast, use your hands to tear 1 lb oyster mushrooms into bite-sized strips from the caps down to the stems. Tearing gives them jagged edges, and jagged edges equal crispy edges in the pan.

   3 min

   Tip: Never wash oyster mushrooms; just wipe them with a damp paper towel if they look dusty.

3. 3

   Pull the toasted chiles and garlic from the skillet (peel the garlic now, it slips right out). Throw them into a small blender with 1 tbsp apple cider vinegar, 1/4 cup vegetable broth, and 1/4 tsp kosher salt. Blend until you have a smooth, bright red 'adobo express' paste.

   2 min

   Tip: Pantry Mode: If you don't have a blender or guajillos, skip the toasting and mash 1 tbsp of chipotle in adobo with the vinegar and broth.

4. 4

   Return that same skillet to medium-high heat and add 2 tbsp olive oil. Drop in the torn mushrooms. Now listen to me: spread them out and don’t touch them for 2 solid minutes. Let them get a serious, golden-brown sear. Toss and cook another 2-3 minutes until completely tender and deeply caramelized.

   5 min

   Tip: If the pan is crowded, they will steam instead of sear. Cook in batches if your skillet is small!

5. 5

   While the mushrooms sear, set a small saucepan over medium heat. Add 1 15-oz can canned white beans, the remaining 1/4 cup vegetable broth, and 1 tbsp olive oil. Simmer for 3 minutes, then use a potato masher or the back of a spoon to roughly purée them. Season with the remaining 1/4 tsp kosher salt (taste it—then decide if it needs a pinch more).

   4 min

   Tip: We want a loose, creamy texture here, almost like hummus, to contrast the chewy mushrooms.

6. 6

   Pour your blended adobo sauce directly over the seared mushrooms in the skillet. Toss constantly for 1 minute until the sauce reduces, clings to the mushrooms, and turns glossy and sticky. Turn off the heat.

   1 min

   Tip: The vinegar will hit the hot pan and smell strong for a second—that's the flavor waking up!

7. 7

   Swoosh the warm, creamy bean purée onto plates or shallow bowls. Pile the sticky, spicy mushrooms right in the center. Top with a handful of 1 cup green cabbage for that essential fresh crunch, and serve with wedges from 1 whole lime. Ándale, lunch is served.

   2 min

   Tip: If you have some warm tortillas or crusty bodega bread on the side to scoop this up, you are winning at Tuesday.