Active Time

　　30 min

　　Total Time

　　35 min

　　

Ingredients

Makes 4 first-course servings

　　3 large garlic cloves, left unpeeled

　　1 (1/2-inch-thick) slice large white onion

　　1 (3-inch-long) small dried ancho chile* (1/4 ounce)

　　1/2 cup water

　　3/4 teaspoon salt

　　1/2 teaspoon dried oregano (preferably Mexican), crumbled

　　2 tablespoons vegetable oil

　　10 ounces mushrooms, trimmed and thinly sliced

　　1 tablespoon tomato paste

　　3 1/2 cups low-sodium chicken broth (28 fluid ounces)

　　*Available at Latino markets, some specialty foods shops, some supermarkets, and Chile Today–Hot Tamale (800-468-7377).

　　

Step 1

Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.

　　

Step 2

Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.

　　

Step 3

Discard garlic skins and coarsely chop onion, then purée garlic, onion, and chile in a blender with water, salt, and oregano until smooth.

　　

Step 4

Heat oil in skillet over high heat until hot but not smoking, then sauté mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add purée and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.