INGREDIENTS

  • 1 lb mushrooms , with stems
  • 3 tablespoons salad oil
  • 3 tablespoons butter
  • 1 garlic clove , chopped
  • 1/4 teaspoon dried epazote
  • 1-2canned chile , rinsed and seeded, and sliced
  • salt
  • fresh ground pepper

DIRECTIONS

  1. Wipe all mushrooms clean with a damp washcloth. Cut large mushrooms into quarters.
  2. Heat the butter and oil in a heavy skillet.
  3. When butter and oil mixture starts foaming add the garlic , mushrooms, epazote, chiles, and salt and pepper to taste, and cook.
  4. Stirring from time to time, over a medium heat until the mushrooms are lightly browned, approximately 6-8 minutes.