Soak the
dried chilies in a bowl of hot water for about 10 minutes until they are
softened. Drain, cut off the stalks, then slit the chilies and scrape
out the seeds. Chop the flesh finely. Trim the button mushrooms, then
clean them with a damp cloth or kitchen paper. If they are large, cut
them in half.
Heat the oil
in a large frying pan. Add the onion, garlic, chilies and mushrooms and
stir until evenly coated in the oil. Fry for 6-8 minutes, stirring
occasionally, until the onion and mushrooms are tender.
Season to
taste and spoon into a serving dish. Chop some of the coriander, leaving
some leaves whole, and use as a garnish. Serve hot. The smoky flavor of
chipotles is the perfect foil for mushrooms.
