| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh chanterelles |
| 1 |
|
Onion; chopped |
| 4 |
|
Cloves garlic; chopped |
| 3 |
|
Pasilla Negro chiles; soaked in hot water for 20 minutes |
| 1 |
ts |
New Mexico powder |
| 1/2 |
ts |
Cumin |
| 3/4 |
c |
Water |
| 2 |
tb |
Tomato paste |
| 1/2 |
tb |
Olive oil |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (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, http://www.erols.com/hosey.
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