Recipe courtesy of Mary Sue Milliken and Susan Feniger

Hongos al Ajillo

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  • Level: Easy
  • Yield: 4 to 6 servings
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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


  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.