Hongos Al Ajillo

Recipe Ingredients

2 tablespoons	30ml	Safflower oil
1/2 tablespoon	7.5ml	White onion - finely chopped (small)
2 tablespoons	30ml	Garlic cloved - finely chopped (large)
2		Serrano chiles - stemmed, seeded, and finely chopped
3/4 lb	340g / 11oz	Oyster mushrooms - brushed clean, and tough stems removed
2 tablespoons	30ml	Roughly-chopped epazote leaves
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6191 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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