Ancho Chile Bean Sauce with Mushrooms

• 8 ounces, weight Fettuccini Noodles
• 2 whole Ancho Chiles
• 3 whole Tomatoes
• 2 cloves Garlic, Whole, Un Peeled
• 1 cup Cooked Pinto Beans
• 1/2 cups Water
• 2 Tablespoons Olive Oil
• 8 ounces, weight Mushrooms
• 1/2 cups Crema Mexicana Or Heavy Whipping Cream
• 2 teaspoons Salt
• 1 teaspoon Freshly Ground Pepper
• 1/4 cups Queso Fresco
• 1/4 cups Cilantro, Chopped

1. Bring a pot of water to a boil and cook noodles according to package instructions.
2. When done, drain them and set aside.
3. Place chiles in a medium sauce pan and cover with water, heat to a boil, remove from heat and set aside until soft about 20 minutes.
4. After chiles are soft and pilable remove stem and seeds.
5. Set aside.
6. On a roasting pan place roma tomatoes and garlic, roast at 450 degrees F until skin becomes blackened and garlic is soft, about 8 minutes.
7. Keep on eye on garlic as it softens quicker than tomatoes.
8. In a blender place cooked beans, tomatoes, garlic and chiles.
9. Blend until smooth.
10. If the mixture is too thick add the water a little at time to help move it along.
11. In a large saute pan on medium heat add olive oil.
12. When oil has heated add mushrooms and saute until tender about 5 minutes.
13. Then, add blended bean puree and crema Mexican or heavy whipping cream.
14. Stir to combine and cook until sauce is warm.
15. Season to taste with salt and pepper.
16. Combine sauce with cooked pasta and garnish with cilantro and queso fresco.

noodles, chiles, tomatoes, garlic, water, olive oil, weight mushrooms, cream, salt, freshly ground pepper, queso fresco, cilantro

Taken from tastykitchen.com/recipes/main-courses/ancho-chile-bean-sauce-with-mushrooms/ (may not work)