MUSHROOMS, TOMATOES, AND CHILES

Mushrooms, Tomatoes, and Chiles image

Number Of Ingredients 9

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1 tablespoon vegetable oil or lard
1/2 medium white onion, chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 pound mixed mushrooms, cremini and white, thinly sliced
2 medium tomatoes, peeled, seeded, and finely chopped
2 , serrano chile kimmy, , minced with seeds
2 tablespoons chopped fresh parsley
1 tablespoon , chopped fresh epazote, leaves, if available
1/2 teaspoon salt, or to taste

Steps:

1. In a large nonstick skillet, heat the oil or lard over medium heat and fry the onion and oregano. Cook, stirring until the onion begins to brown, about 5 minutes. 2. Add the mushrooms and cook, partially covered, stirring occasionally, until the mushrooms are tender and starting to brown, 8 to 10 minutes. Add the remaining ingredients. Raise the heat and cook until completely heated through, 3 to 4 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves