12 guajillo peppers, seeded
1 pound mixed chopped mushrooms, such as Crimini and Royal Trumpet
1 small yellow onion, julienned
1 cup chicken stock or broth
¼ teaspoon all spice
2 tablespoons apple cider vinegar
Pinch of clove
Salt and black pepper to taste
Toast the seeded guajillo peppers in a hot cast iron pan for 20 seconds, turn frequently. Bring enough water to a boil to cover the guajillos, cover the peppers with boiling water and let sit 30 minutes or until soft. Puree the peppers in a blender until smooth, use as little liquid as possible.
Add some olive oil to a sauce pot and sweat the mushrooms and onions for about 20 minutes over low heat. Add the chicken stock, pepper puree, allspice, and clove to the pot. Simmer the mushrooms for about 15 minutes, add the vinegar and season to taste with salt and black pepper, serve hot.