Chanterelles in pasilla negro sauce

4 Servings

Ingredients

QuantityIngredient
1poundsFresh chanterelles
1Onion; chopped
4Cloves garlic; chopped
3Pasilla Negro chiles; soaked in hot water for 20 minutes
1teaspoonNew Mexico powder
½teaspoonCumin
¾cupWater
2tablespoonsTomato paste
½tablespoonOlive oil
½Lemon; juice of

Directions

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

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