Chanterelles in Pasilla Negro Sauce RecipeOrigin: America Period: Modern |
Ingredients:
450g fresh chanterelles, wiped clean 
Chanterelles in Pasilla Negro Sauce Preparation:Method:Combine the garlic, chillies, New Mexico powder, cumin, tomato paste and water in a blender and render to a smooth plate then set aside. Add the oil to a pan and use to fry the onions and mushrooms for about 7 minutes, until soft. Then add the puree, bring to a boil, reduce to a simmer and cook for 20 minutes. Turn off the heat, sprinkle the lemon juice over the mixture and serve with rice. |
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