Chanterelle & Shiitake Black Bean Chili W. Sour Cherries

      Yield: 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