Zucchini and Mushrooms With Ancho Chile Sauce

1. 1

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

2. 2

   Add the zucchini and continue cooking for a few minutes.

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

   Simmer for 5 to 10 minutes.

* Per serving · 4 servings · Values may vary.

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