Directions:
- Clean mushrooms.
- Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
- In large stockpot, heat olive oil, and sauté onion 2 minutes.
- Add garlic, sauté for a few seconds.
- Add jalapeños, sliced mushrooms and huitlacoche.
- Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
- Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.04 Kcal (528 kJ) | ||
| Calories from fat | 84.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Sodium | 13.57mg | 1% | |
| Potassium | 526.43mg | 11% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 4.83g | 10% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 1.5mg | 9% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 29.87 Kcal (125 kJ) | ||
| Calories from fat | 19.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 14% | |
|---|---|---|---|
| Sodium | 3.22mg | 1% | |
| Potassium | 124.74mg | 11% | |
| Total Carbs | 1.63g | 2% | |
| Sugars | 0.94g | 16% | |
| Dietary Fiber | 0.49g | 8% | |
| Protein | 1.14g | 10% | |
| Vitamin C | 2.4mg | 17% | |
| Iron | 0.4mg | 9% | |
| Calcium | 8.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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