Recipe - Chanterelle And Shiitake Black Bean Chili W Sour Cherries

2 pound Chanterelles; cleaned &
halved
2 pound Shiitake; cleaned & stems
removed
3 cup Tomato juice
3 cup Orange juice
1 bn Fresh thyme; plus
1 One half tablespoon Fresh thyme
2 cup Dried black beans
One fourth cup Peanut oil; divided
2 lg Onions; minced
8 Cloves garlic; minced
2 lg Sweet green peppers; minced
2 Ancho chiles; minced
1 Chipotle chile; minced
1 Pasilla chili; minced
One half Habanero chile; minced
15 Plum tomatoes; seeded &
quartered
2 cup Fresh corn kernels
1 bn Scallions; minced
3 tablespoon Oregano
3 tablespoon Toasted cumin seeds; ground
2 cup Sour cherries

Set mushrooms aside.

Boil tomato & orange juices, then add the bunch of thyme and the beans.
Simmer covered 1 One half hours.

Heat One half of the peanut oil (1/8 cup), add onion and garlic and brown. Add
pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano,
the remaining 1 One half tablespoons thyme and the cumin and simmer 20 minutes;
add beans and simmer.

While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until
smoking hot. Add mushrooms and saute 5 minutes. Add to chilebean mixture,
stir well and simmer 20 minutes. Add cherries and serve.

No servings given guesstimate 4? CHEF DU JOUR JACK MCDAVID SHOW #DJ9181

Recipe by: Jack McDavid

Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997