Ingredients

Chiles:

• 4 poblano chiles
• 1 pound fresh wild mushrooms (shiitake or oyster)
• 1 small red bell pepper
• 1 small green bell pepper
• 1 small yellow bell pepper
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Cilantro Sauce, recipe follows

Directions

Sauce:

2 shallots

1 cup dry white wine

1/2 cup white wine vinegar

1/2 lemon, juiced

1 pound unsalted butter, cut into about 1-inch cubes

Salt and freshly ground black pepper

2 tablespoons minced fresh cilantro leaves

Finely chop the shallots. In a stainless steel or copper saucepan combine the shallots, wine, and vinegar and reduce over low heat until nearly dry, about 10 minutes. Whisk in lemon juice, then whisk in softened butter, 1 cube at a time. Season with salt and freshly ground black pepper and bring to a quick boil, whisking constantly. Stir in minced cilantro last.

Variation: Omit the cilantro from the sauce and instead add 4 threads of saffron to the shallots, wine, and vinegar before reducing.