Chanterelle & Shiitake Black Bean Chili W. Sour Cherries

4 Servings

2 lb chanterelles &, Cleaned
1 halved
2 lb shiitake & stems, Cleaned
1 removed
3 c tomato juice
3 c orange juice
1 bn fresh thyme plus
1 1/2 T fresh thyme
2 c black beans, Dried
1/4 c peanut oil, Divided
2 lg onions, Diced
8 cloves garlic, Minced
2 lg sweet green peppers
1 diced
2 ancho chiles, Minced
1 chipotle chile, Minced
1 pasilla chili, Minced
1/2 habanero chile, Minced
15 plum tomatoes seeded &
1 quartered
2 c fresh corn kernels
1 bn scallions, Diced
3 T oregano
3 T cumin seeds, Toasted
1 ground
2 c sour cherries
Set mushrooms aside.
Boil tomato & orange juices, then add the bunch of thyme and the beans. Simmer covered 1 1/2 hours.
Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown.
Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the remaining 1 1/2 tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer.
While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until smoking hot.
Add mushrooms and saute 5 minutes.
Add to chile-bean mixture, stir well and simmer 20 minutes.
Add cherries and serve.