Return to Main Recipes Page/Return to Home Page
2 cups sliced mushrooms
Ancho Chili Puree:
Make Vegetables:
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:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
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)
1 ounce dried Ancho chili peppers
1/2 cup hot water
Braise the mushrooms, garlic, black pepper, and oregano in the white wine.
Soak peppers in water until softened. Remove seeds and puree until smooth.