Hongos al Ajillo

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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