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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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These mushrooms taste great with rice and beans of course or as any side dish to any Mexican style meal. Ingredients:
1 lb mushroom, with stems |
3 tablespoons salad oil |
3 tablespoons butter |
1 garlic clove, chopped |
1/4 teaspoon dried epazote |
1 -2 canned chile, rinsed and seeded, and sliced |
salt |
fresh ground pepper |
Directions:
1. Wipe all mushrooms clean with a damp washcloth. Cut large mushrooms into quarters.
2. Heat the butter and oil in a heavy skillet.
3. When butter and oil mixture starts foaming add the garlic , mushrooms, epazote, chiles, and salt and pepper to taste, and cook.
4. Stirring from time to time, over a medium heat until the mushrooms are lightly browned, approximately 6-8 minutes.
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