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Mexican-style Sautéed Mushrooms

Wood_slab_with_buttons__4_sliced_and_5_whole--sized

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8
serves

INGREDIENTS

2 tbsp. canola oil
1 ea. white onion, chopped
4 ea. jalapeño chiles, chopped
2 ea. garlic clove, chopped
1 lb. fresh mushrooms, rinsed and sliced
1 1/2 tbsp. fresh epazote leaves, chopped
salt, to taste

INSTRUCTIONS

  1. 1
    Heat the oil in a sauté pan; add the onion and chiles and sauté for 4 minutes. Add the garlic and sauté for 1 additional minute; mix in the mushrooms and reduce the heat to the minimum. Cover the mixture with a lid and let the mushrooms sweat for 10 minutes or until cooked through. Add the epazote and season with salt.

notes

Recipe courtesy of Mushroom Council

recipe search tags

preparation methods
Meals/Courses
cuisines Mexican, North & South American
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