Green Chile Rellenos with Duxelles and Garlic Pinto Bean Sauce from Tabla De Los Santos

KASA - This has become sort of a signature dish at Tabla De Los Santos. Every reviewer mentions it, and every magazine article and newspaper feature seems to show a picture of it. Really the recipe is very simple; a few spoons of duxelles the classic French mushroom stuffed inside a roasted mild green chile, served on top of an easily made sauce of pinto bean and garlic.

Green Chile Rellenos with Duxelles and Garlic Pinto Bean Sauce

-Duxelles
1 tablespoon unsalted butter
2 pounds button mushrooms, washed, dried, and finely chopped
½ cup heavy cream
½ teaspoon salt
½ teaspoon white pepper

For the duxelles: Melt the butter in a large saucepan over moderate heat. Add the mushrooms and sauté them until all their liquid evaporates, about 20 minutes.
Stir in the cream, salt and pepper. Continue cooking the mushrooms until they have absorbed all the cream, about 20 more minutes.
Set the Duxelles aside to cool.

-Pinto bean demi-glaze

½ cup dry white wine
3 garlic cloves, finely chopped
½ teaspoon salt
5 ounces cooked pinto beans
6 fresh Anaheim chiles, roasted skinned and seeded
½ teaspoon salt.

For the garlic pinto bean sauce: Put the wine, garlic and salt in a medium saucepan over moderate-to-high heat and boil until reduced by half, about 5 minute.
Stir in the pinto bean, break them up with a whisk or spoon, then pass the sauce through a sieve. Set it aside and keep warm.

While the sauce is cooking, spread the chiles open on the work surface, lightly salt their insides and spoon 3 tablespoons of duxelles along the length of each one, fold them closed and place them seam side down on a buttered baking sheet.
Preheat the oven to 425 degrees F.
When the sauce is ready, cover the rellenos with a damp kitchen towel and bake them until hot, about 10 minutes.

Serves 6