Title: Chanterelle & Shiitake Black Bean Chili W. Sour Cherries
Categories: None
Yield: 4 Servings

2	lb	Chanterelles; cleaned & halved
2	lb	Shiitake; cleaned & stems
		Removed
3	c	Tomato juice
3	c	Orange juice
1	bn	Fresh thyme; plus
1 1/2	tb	Fresh thyme
2	c	Dried black beans
1/4	c	Peanut oil; divided
2	lg	Onions; diced
8		Cloves garlic; minced
2	lg	Sweet green peppers; diced
2		Ancho chiles; minced
1		Chipotle chile; minced
1		Pasilla chili; minced
1/2		Habanero chile; minced
15		Plum tomatoes; seeded & quartered
2	c	Fresh corn kernels
1	bn	Scallions; diced
3	tb	Oregano
3	tb	Toasted cumin seeds; ground
2	c	Sour cherries

Set mushrooms aside.

Boil tomato & orange juices, then add the bunch of thyme and the beans. Simmer covered 1 1/2 hours.

Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown. Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the remaining 1 1/2 tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer.

While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add to chile-bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

No servings given - guesstimate 4? CHEF DU JOUR JACK MCDAVID SHOW #DJ9181

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jack McDavid

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