Title: Chanterelle and 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
  
  Recipe