Chanterelles in Pasilla Negro Sauce

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Ingredients:

1 pound fresh chanterelle mushrooms
1 onion, chopped
4 cloves garlic, chopped
3 Pasilla Negro chiles, soaked in hot water for 20 minutes
1 tsp. New Mexico chile powder
1/2 tsp. cumin
3/4 cup water
2 Tbsp. tomato paste
1/2 Tbsp. olive oil
juice from 1/2 lemon

Instructions:

In a blender combine the garlic, chiles, chile powder, cumin, water and tomato paste and puree into a smooth sauce. Set aside. Saute the onions and mushrooms in olive oil for about 7 minutes, then reduce the heat and add the puree. Simmer for 15-20 minutes. Turn off the heat and squeeze one half of a lemon over the mushrooms mixture.

Serve immediately with warm corn tortillas.