Zucchini And Mushrooms With Ancho Chili Sauce

yield: 21/2 cups (2 to 3 servings) by Mark Hall
The chilies are sometimes not at all hot but you may want to add the
pureed chilies gradually to be certain that this isn?t too fiery.

2 cups sliced mushrooms
1 teaspoon freshly minced garlic
1/4 teaspoon black pepper
2 teaspoons dried oregano
1/4 cup dry white wine
21/2 cups round-sliced zucchini
2 teaspoons Ancho Chili Puree

Braise the mushrooms, garlic, black pepper, and oregano in the white wine.
When the mushrooms release their own juices and are cooked through, add
the thinly sliced zucchini. Just before the vegetables are completely done
add the Ancho Chili Puree. Even though the chilies do not actually need to
cook, let this simmer for 5 to 10 minutes to combine the flavors.

serving size 5 1 cup
56 calories 0.5 grams total fat trace saturated fat 0 milligrams
cholesterol

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