Category:
Side Dishes

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Whole Foods Market Culinary Center

This works as a great topping for eggs, grilled steak, or vegetarian filling for tacos or enchiladas.

For 2 Person(s)

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.