Mushrooms, Tomatoes, And Chiles

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Mushrooms, Tomatoes, And Chiles

 

1 tablespoon vegetable oil or lard

1/2 medium

white onion, chopped

1/2 teaspoon dried oregano, crumbled

1 pound mixed

mushrooms, cremini and white, thinly sliced

2 medium tomatoes, peeled,

seeded, and finely chopped

2 serrano chiles, minced with seeds

2

tablespoons chopped fresh parsley

1 tablespoon chopped fresh epazote leaves,

 

if available

1/2 teaspoon salt, or to taste

 

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 brown, about 5 minutes.

Add the mushrooms and cook, partially

covered, stirring occasionally, until the mushrooms aretender 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. Yields 4

servings.