Serves: 5
Total Calories: 60
1. Bring to a boil 2 cups of water in a medium saucepan, and cook the tomatillos over high heat until barely tender, about 3 minutes. Drain the tomatillos and put them in a food processor or blender. Pulse to a coarse purée. The sauce should have some texture.
2. Heat the oil in a medium saucepan over medium heat. Add the sauce and stir in the mushrooms and carrot. Bring to a boil then reduce the heat to medium-low, and cook, partially covered but stirring occasionally, until the mushrooms and carrot are tender and the sauce thickens, 8 to 10 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tomatillo Sauce with Mushrooms and Carrots recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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