Chanterelle and Shiitake Black Bean Chili W Sour Cherries

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Try this Chanterelle and Shiitake Black Bean Chili W Sour Cherries recipe, or contribute your own.


2 lb Shiitake; cleaned & stems
1 Chipotle chile; minced
1 Pasilla chili; minced
3 c Tomato juice
3 c Orange juice
2 c Dried black beans
2 lg Sweet green peppers; diced
1/2 Habanero chile; minced
3 tb Oregano
2 lb Chanterelles; cleaned &
1 bn Scallions; diced
15 Plum tomatoes; seeded &
1 bn Fresh thyme; plus
8 Garlic; minced
2 Ancho chiles; minced
3 tb Toasted cumin seeds; ground
1 1/2 tb Fresh thyme
2 lg Onions; diced
2 c Fresh corn kernels
1/4 c Peanut oil; divided
2 c Sour cherries

Original recipe makes 4 Servings



Set mushrooms aside. Boil tomato & orange juices, then add the bunch of thyme and the beans. Simmer covered 1 1/2 hours. Heat 1/2 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 1/2 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 chile-bean 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 MC-Recipe Digest V1 #816 by Holly Butman on Sep 28, 1997

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