Chanterelles in pasilla negro sauce

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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