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Oaxacan-Style Mushrooms
Mexican Mushrooms
1 ancho chile, seeded, soaked in hot water for 20 minutes
1 large tomato, roasted and peeled
1/2 medium onion, chopped
3 cloves garlic, peeled and chopped
1/4 tsp. ground cumin
1/2 cup chicken broth
1 lb. fresh mushrooms
1 Tbls. olive oil
salt to taste

 

In a blender, puree the chile, tomato, onion, garlic, cumin, and chicken broth. Wash the mushrooms and cut them lengthwise into quarters, including the stems.

Saute the mushrooms briefly in the olive oil, add the pureed ingredients, cover and cook over low heat for 20 minutes. Taste for seasoning.

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Preparation Time: Serves: 4-6
Recipe Origin: Mexico
Submitted by:
Karen Hursh Graber

Mexico
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