Wild Mushroom-ancho Sauce Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
1/2 cup: Garlic cloves, peeled
1: Onion, thoroughly chopped
1 lbs: Shiitakes, de-stemmed
1 tbsp: Cooking oil,
1: Ancho pepper,
2 cup: Crushed tomatoes,
3 cup: Chicken stock,
Salt to taste,
1 tbsp: Lemon juice,
2 tsp: Sugar,
Directions:
In a medium saucepan over medium-high heat, combine garlic, onion,
mushrooms and oil. Saute until onions are golden brown, about 6
minutes. Add ancho pepper, tomatoes and chicken stock. Continue
cooking until liquid has reduced by half. Remove from heat.
Puree half in food processor. Be sure to include ancho pepper in
puree. Return to saucepan. Mix well.
Add salt, lemon and sugar.
Serve hot to accompany game, meat or poultry.
Recipe courtesy of "Chile Pepper Magazine" entered by Roy Olsen
roy@indy.net http://www.indy.net/~roy/
Source from luhu.jp
mushrooms and oil. Saute until onions are golden brown, about 6
minutes. Add ancho pepper, tomatoes and chicken stock. Continue
cooking until liquid has reduced by half. Remove from heat.
Puree half in food processor. Be sure to include ancho pepper in
puree. Return to saucepan. Mix well.
Add salt, lemon and sugar.
Serve hot to accompany game, meat or poultry.
Recipe courtesy of "Chile Pepper Magazine" entered by Roy Olsen
roy@indy.net http://www.indy.net/~roy/
Source from luhu.jp