Chanterelles In Pasilla Negro Sauce
| 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 | t | New Mexico powder |
| 1/2 | t | Cumin |
| 3/4 | c | Water |
| 2 | T | Tomato paste |
| 1/2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 68.5mg
Potassium: 160.1mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 2.7g
Protein: <1g