Chipotle Spiked Sautee

I have a thing for hot sauces. Ok, well, actually I'm a sucker for odd sauces and spices in general, but I'm especially fond of hot ones. Knowing this, my sister presented me, as my Christmukkah present, a Hot Sauce of the Month subscription. This month's shipment included a mild selection, Tres Hermanos Chipotle Hot Sauce.

I love chipotles, but I find it hard to use them without making a dish seem forcibly "Mexican," which can be good or not, depending on my mood. Sometimes though, inspiration (by which I mean experimentation born of boredom) strikes, and something yummy results.

Tonight, I was sauteeing up some portobellas and onions, when the whole dish just struck me as d-u-l-l DULL. Looking about my spice rack for a jazzing-up ingredient, I noticed the Tres Hermanos bottle just sitting there, eying me. Daring me to make a move. (Anyone who knows me knows I probably won't back down from a dare)

In went the chipotle, and up went my interest! Here's what I did:

1 lb. portobello mushrooms, cubed.
1 large yellow onion, roughly diced.
1.5 cups tawny port.
1/2 cup Tres Hermanos Chipotle Hot Sauce
Olive oil, salt, pepper.

Add the mushrooms first to a sautee pan, and get them going for a bit. When they're about 1/3 done, add the onions. At the same time pour in the port, and add more salt and pepper, to taste. Reduce heat to low. After a minute or so, add the hot sauce, and stir.

When the veggies are good and done, remove them from the pan with a slotted spoon, and set them aside. Now up the heat, and reduce the remaining sauce to about 1/4 its volume (deglaze if you like).

Serve the mushrooms and onions over rice, garnishing with reduced sauce. Adding garlic at the same time as the port might be nice, but I didn't think it was missing. You could also add steak to this, for a heartier dish.