Yield: 1 Quart
|½ cup||Garlic cloves, peeled|
|1||Onion, thoroughly chopped|
|1 pounds||Shiitakes, de-stemmed|
|1 tablespoon||Cooking oil|
|2 cups||Crushed tomatoes|
|3 cups||Chicken stock|
|Salt to taste|
|1 tablespoon||Lemon juice|
In a medium saucepan over medium-high heat, combine garlic, onion, mushrooms and oil. Saute until onions are golden brown, about 6 minutes. Add ancho pepper, tomatoes and chicken stock. Continue cooking until liquid has reduced by half. Remove from heat.
Puree half in food processor. Be sure to include ancho pepper in puree. Return to saucepan. Mix well.
Add salt, lemon and sugar.
Serve hot to accompany game, meat or poultry.
Recipe courtesy of "Chile Pepper Magazine" entered by Roy Olsen roy@...