AARP - Segunda Juventud - Hongos a la Mexicana

Hongos a la Mexicana
Courtesy of Gundi Jeffrey and Erik Purre Portsmouth, Mexican Mushroom Tours

By Katharine A. Díaz
June/July 2006

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choosing a culinary vacation

cochinita pibil

gambas con limón

leg of lamb caribe style

paella

crepas de cuitlacoche

6–8 appetizers

3 tablespoons olive oil

3 tablespoons butter

1 clove garlic, chopped

1 pound fresh mushrooms of any kind

1/4 teaspoon dried epazote (or oregano)

1 jalapeño pepper, rinsed, seeded, and finely sliced

Salt and pepper to taste

Heat the oil and butter. When foaming, add garlic, mushrooms, epazote (or oregano), jalapeño pepper, salt and pepper. Cook and stir from time to time until the mushrooms are well browned.

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