Mushrooms proliferate in the mist-covered hills of north central Veracruz, the only place I have ever seen chileatole made with them, in this case with setas or oyster mushrooms. It would probably work with other fresh, wild mushrooms, but for me, the meaty texture of oyster mushrooms is perfect for this soup, which manages to be rustic and elegant at the same time.
- 2 pounds oyster mushrooms
- 2 large cloves garlic, unpeeled
- 2 1″-inch thick slices white onion
- 2 ancho chiles, seeded and soaked in hot water until softened
- 1 chipotle or morita chile, seeded and soaked in hot water until softened
- ¼ teaspoon each ground cumin and ground allspice
- 2 tablespoons corn oil
- 2 quarts good, homemade chicken stock
- 1 sprig epazote
- salt to taste
Roast the garlic and onion on a hot comal or griddle until soft. Peel the garlic cloves.
Place the garlic, onion and chiles in a blender with enough water (or use the chile soaking water) to move the blender blades. Puree until smooth.
Heat the oil in a large pot, add the puree and cook, stirring, until it bubbles and the bottom of the pot can be seen. Add the stock, mushrooms and epazote and bring to a boil
Lower heat and cook until the mushrooms are tender. Add salt to taste, and serve piping hot. Serves 8.
Published or Updated on: May 1, 2006