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Zucchini and Mushrooms With Ancho Chile Sauce

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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...”
READY IN:
20mins
SERVES:
2-3
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

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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