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Makes 4 servings
2 (10-inch) Dutch ovens
32 coals on bottom, divided
4 cups chicken stock
3 tablespoons olive oil
8 ounces baby portobello mushrooms, sliced
8 ounces shiitake mushrooms, sliced
8 ounces oyster mushrooms, sliced
4 shallots, finely chopped
4 cloves garlic, finely minced
1 tablespoon chile paste
1 teaspoon concentrated mushroom demiglace
2 tablespoons honey
1⁄4 cup chopped fresh cilantro
4 dried chiltepín peppers
Salt and freshly ground black pepper, to taste
Pour the stock into 1 Dutch oven. Pile 16 coals under the oven to bring to a boil. Cook over high heat until the stock is reduced by half, about 20–30 minutes.
Heat the oil in the second Dutch oven, using 16 coals underneath the oven. Add the mushrooms, shallots, and garlic and cook until the mushrooms are golden brown and have given off their liquid, about 15 minutes.
Whisk the chile paste and demi-glace into the reduced stock and then pour into the oven with the mushrooms. Bring to a boil and cook, stirring occasionally, until the sauce is reduced by half, about 20–30 minutes. Stir in the honey, cilantro, and chiltepíns; season with salt and pepper.