Amount Ingredient
1 Pound(s) *fresh chanterelle mushrooms
1 onion, chopped
4 Clove(s) garlic, chopped
3 *Pasilla Negro chiles, soaked in hot water for 20 minutes
1 Teaspoon(s) New Mexico powder
1/2 Teaspoon(s) cumin
3/4 Cup(s) water
2 Tablespoon(s) tomato paste
1/2 Tablespoon(s) olive oil
juice from 1/2 lemon

Directions:

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 15-20 minutes. Turn off the heat and squeeze one half of a lemon over the mushrooms mixture.