Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Hongos al Ajillo
- Level: Easy
- Yield: 4 to 6 servings
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
- 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.
