Hongos al Epazote
Category:
Courtesy of Whole Foods Market Culinary Center
This works as a great topping for eggs, grilled steak, or
vegetarian filling for tacos or enchiladas.
Super easy
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PrintIngredients
For 2 Person(s)
Cream
- 2 tablespoons corn oil
- 1/2 white onion, small dice
- 3 cloves of garlic, minced
- 12 ounces mushrooms, wiped clean and sliced
- 2 jalapeños, chopped
- 1 teaspoons sea salt
- 1/2 teaspoons freshly ground pepper
- 3 teaspoons epazote, chopped (can substitute cilantro)
Hongos al Epazote Directions
- 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.
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