Roasted Mushroom Chili

by Patrick Hamilton

Serving Size: 20
Preparation Time: 4 hours

A couple of folks expressed some interest in the recipe for the April 22, 2007 foray chili. ("Chili" is how it is spelled; "chile" always refers to what are commonly—and incorrectly—also called "peppers.) Here it is. It may look tedious and it is, but fun too. Most good dishes take time and diligence.



  1. Preheat oven to 450°F
  2. Toss mushrooms in 1 tbl olive oil, sprinkle with salt and pepper, and roast on a sheet pan until done (about 40 mins). They should become like small kernels.
  3. Place the sun-dried tomatoes in enough hot water to cover and let soak until rather soft.
  4. Toast the chiles on a medium hot griddle for a few minutes per side and do not allow to burn. Place them in enough hot water to cover and allow to soak for 20 minutes.
  5. Cook the onions and celery in the 2 tbl of olive oil for 10 minutes over medium heat.
  6. Pan toast, then grind the spices, and put with the herbs together in a coffee grinder used only for this purpose, or use a mortar and pestle. Add them to the cooking vegetables. Cook for another 10 minutes.
  7. Place the now soft dried tomatoes in a blender with the softened chiles and garlic with a little of the chile soaking water (if not bitter). Blend to an emulsified puree and set aside. May add some Tabasco.
  8. Add the mushrooms, beans, tomatoes, stock, 2 qts of water and the puree to the vegetables and allow to simmer for 2 hours.
  9. If chili is too thin for your taste make a slurry with the flour and water and put through a strainer to remove any lumps. Slowly add this to the chili and allow to cook for another 20 minutes.

Serve with grated cheddar cheese, lime cilantro sour cream, and chopped white onions that have been soaked in ice water and strained.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.