Zucchini and Mushrooms With Ancho Chile Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Yummy sounding veggie recipe from Dr. Dean Ornish's Reversing Heart Disease book. I haven't tried it yet, but the ingredients are on my shopping list for next week... Ingredients:
2 cups sliced mushrooms |
1 teaspoon minced garlic |
1/4 teaspoon black pepper |
2 teaspoons dried oregano |
1/4 cup vegetable broth (original recipe calls for white wine) |
2 1/2 cups sliced zucchini |
1 dried ancho chile |
Directions:
1. Cook the mushrooms, garlic, black pepper and oregano in the broth (or wine) until cooked through.
2. Add the zucchini and continue cooking for a few minutes.
3. Add the Ancho chili puree - to make the puree soak the dried chili in water until it plumps back up then puree in a food processor with a little water (if needed) until smooth.
4. Simmer for 5 to 10 minutes.
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