Recipe - Chantilly Cream

1 pound Fresh chanterelles
1 Onion; chopped
4 Cloves garlic; chopped
3 Pasilla Negro chiles; soaked
in hot water for 20 minutes
1 teaspoon New Mexico powder
One half teaspoon Cumin
Three fourths cup Water
2 tablespoon Tomato paste
One half tablespoon Olive oil
One half Lemon; juice of

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Thu, 5 Sep 1996 17:18:47 +0200
In a blender combine the garlic, chiles, powder, cumin, water and tomato
paste to make a smoth sauce. Set aside. Saute the onions and mushrooms in
olive oil for 7 minutes then reduce the heat and add the puree. Simmer for
1520 minutes. Turn off the heat and squeeze one half of a lemon over the
mushrooms mixture.

CHILEHEADS DIGEST V3 #095

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.