Hongos al ajillo

Yield: 4 servings

Measure Ingredient
2 tablespoons Safflower oil
½ small White onion; finely chopped
2 larges Garlic cloved; finely chopped
2 Serrano chiles; stemmed, seeded,
; and finely chopped
¾ pounds Oyster mushrooms; brushed clean, and
; tough stems removed
2 tablespoons Roughly-chopped epazote leaves
½ teaspoon Salt

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.

Recipe 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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