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1
Roast the whole poblano chiles over a gas stove burner or under the oven broiler until their skins blister.
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2
Remove immediately to avoid burning.
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3
Put the chiles in a plastic bag for approximately 30 minutes, then carefully peel skins off.
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4
Set chiles aside.
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5
(Optional: You may wish to make a slit in 1 side of each chile and carefully remove the seeds, leaving the stem intact.)
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6
Wash and dice the mushrooms.
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7
Stem, seed and dice the bell peppers.
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8
Saute the bell peppers in hot olive oil for approximately 5 minutes.
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9
Add the mushrooms and cook over low heat for approximately 15 more minutes.
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10
Season with salt and freshly ground black pepper to taste.
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11
With a sharp knife make a small opening in the side of each poblano chile and stuff it with the wild mushroom mixture.
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12
Pour some heated sauce on each plate and place a stuffed chile in the center.
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13
2 shallots
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14
1 cup dry white wine
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15
1/2 cup white wine vinegar
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16
1/2 lemon, juiced
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17
1 pound unsalted butter, cut into about 1-inch cubes
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18
Salt and freshly ground black pepper
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19
2 tablespoons minced fresh cilantro leaves
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20
Finely chop the shallots.
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21
In a stainless steel or copper saucepan combine the shallots, wine, and vinegar and reduce over low heat until nearly dry, about 10 minutes.
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22
Whisk in lemon juice, then whisk in softened butter, 1 cube at a time.
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23
Season with salt and freshly ground black pepper and bring to a quick boil, whisking constantly.
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24
Stir in minced cilantro last.
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25
Variation: Omit the cilantro from the sauce and instead add 4 threads of saffron to the shallots, wine, and vinegar before reducing.
