Chanterelles in pasilla negro sauce
4 Servings
Ingredients
| Quantity | 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 | |
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
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .