Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh chanterelles |
| 1 | Onion; chopped |
| 4 | Cloves garlic; chopped |
| 3 | 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 | 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, .