Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Fresh chanterelles |
1 \N | Onion; chopped |
4 \N | Cloves garlic; chopped |
3 \N | Pasilla Negro chiles; soaked in hot water for 20 minutes |
1 teaspoon | New Mexico powder |
½ teaspoon | Cumin |
¾ cup | Water |
2 tablespoons | Tomato paste |
½ tablespoon | Olive oil |
½ \N | Lemon; juice of |
From: gcaselton@... (Graeme Caselton BSc(Open)) Date: Thu, 5 Sep 1996 17:18:47 +0200 In a blender combine the garlic, chiles, powder, cumin, water and tomato paste to make a smoth sauce. Set aside. Saute the onions and mushrooms in olive oil for 7 minutes then reduce the heat and add the puree. Simmer for 15-20 minutes. Turn off the heat and squeeze one half of a lemon over the mushrooms mixture.
CHILE-HEADS DIGEST V3 #095
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .