Yield: 4 servings
|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|
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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.