Tuesday, June 20, 2017

Green mushrooms


3 zucchini
2 yellow onions
8 roasted, peeled, seeded anaheim peppers
2 dried guajillo peppers
6 cloves garlic
some oil
ancho chili powder to taste
smoked paprika to taste
salt & pepper to taste

pan roast guajillos & soak in hot water 20 minutes
then remove seeds & stems, & scrape pulp from interiors

chop remaining vegetables & sautee
add spices



1 1/2 cups cashews
10 tomatillos

soak cashews at least 1 hour, drain
peel, wash tomatillos, boil until soft about 10 minutes, drain

put all in blender & puree



1 lb mushrooms
1 tbsp soy sauce
some oil

stir fry mushrooms until starting to soften
add soy sauce, sautee a little longer


combine about 1 c mexi-vegs, 1 c sauce base, all mushrooms, adding fresh thyme
heat the whole thing up