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Zucchini and Mushrooms w/Ancho Chili Sauce (P, KLP)
Source: Mark Hall on
Serves: 2 to 3 (Yield: 2-1/2 cups)

2 cups sliced mushrooms
1 teaspoon freshly minced garlic
1/4 teaspoon black pepper
2 teaspoons dried oregano
1/4 cup dry white wine
2-1/2 cups round-sliced zucchini
2 teaspoons Ancho Chili Puree (see below)

Ancho Chili Puree:
1 ounce dried Ancho chili peppers
1/2 cup hot water

Make Vegetables:
Braise the mushrooms, garlic, black pepper, and oregano in the white wine.

When the mushrooms release their own juices and are cooked through, add the thinly sliced zucchini.

Just before the vegetables are completely done add the 2 teaspoons Ancho Chili Puree. Even though the chilies do not actually need to cook, let this simmer for 5 to 10 minutes to combine the flavors.

The chilies are sometimes not at all hot but you may want to add the pureed chilies gradually to be certain that this isn't too fiery.

Make Chili Puree:
Soak peppers in water until softened. Remove seeds and puree until smooth.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A