Zucchini and Mushrooms With Ancho Chili Sauce

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. 1

   1. Cook the mushrooms, garlic, black pepper and oregano in the broth (or wine) until cooked through.

2. 2

   2. Add the zuuchini and continue cooking for a few minutes.

3. 3

   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. 4

   4. Simmer for 5 to 10 minutes.