Hongos al Epazote
Description
Courtesy of Whole Foods Market Culinary CenterIngredients
At a glance
Cooking Method
Sautée
Main Ingredient
Mushroom
Makes
2 cups
2 T. corn oil
½ white onion, small dice
3 cloves of garlic, minced
12 oz. mushrooms, wiped clean and sliced
2 jalapeños, chopped
1 t. sea salt
½ t. freshly ground pepper
3 T. epazote, chopped (can substitute cilantro)
½ white onion, small dice
3 cloves of garlic, minced
12 oz. mushrooms, wiped clean and sliced
2 jalapeños, chopped
1 t. sea salt
½ t. freshly ground pepper
3 T. epazote, chopped (can substitute cilantro)
Methods/steps
Heat oil in a skillet; add onions and garlic and sauté until transparent. Add mushrooms, jalapeños, salt and pepper.
Reduce heat to low, cover and cook for 5–7 minutes, just enough so that the mushrooms release their juices and the flavors can mix.
Turn off heat and stir in the epazote.
This works as a great topping for eggs, grilled steak, or
vegetarian filling for tacos or enchiladas.
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