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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons safflower oil |
1/2 small white onion, finely chopped |
2 large cloves garlic, finely chopped |
2 serrano chiles, stemmed, seeded, and finely chopped |
3/4 pound oyster mushrooms, brushed clean and tough stems removed |
2 tablespoons roughly chopped epazote leaves |
1/2 teaspoon salt |
Directions:
1. In a large heavy skillet, heat the oil over medium to high heat. Add the onion and cook for 3 to 4 minutes, stirring frequently, until golden. Reduce the heat to low, add the garlic and chiles and saute, stirring, for 1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the mushrooms are tender, and serve at once.
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