2 serrano or jalapeño chiles to taste, diced (do not remove the seeds)
¼ c. fresh epazote leaves, chopped (use cilantro as a substitute)
Methods/steps
Clean the mushrooms (discarding stems) and finely slice. In a sauté pan, heat the olive oil and sauté the onions and chiles for 2 minutes. Add the garlic, sauté for a few seconds, then add the sliced mushrooms. Cover the pan with a lid and reduce the heat to the minimum. Let the vegetables sweat for about 10 minutes or until softened. Season with salt and freshly ground black pepper, add the chopped epazote and serve immediately. Serve as an appetizer with warm tortillas, as a side dish or as a stuffing for an omelet.
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