Hongos Al Ajillo Recipe
Servings: 4
Ingredients
- 2 Tbsp. Safflower oil
- 1/2 sm White onion finely minced
- 2 lrg Garlic cloved finely minced
- 2 x Serrano chiles stemmed, seeded, and finely minced
- 3/4 lb Oyster mushrooms brushed clean, and tough stems removed
- 2 Tbsp. Roughly-minced epazote leaves
- 1/2 tsp Salt
Directions
- In a large heavy skillet, heat the oil over medium to high heat. Add in the onion and cook for 3 to 4 min, stirring frequently, till golden brown. Reduce the heat to low, add in the garlic and chiles and saute/fry, stirring, for 1 minute more. Don't brown the garlic. Add in the mushrooms, epazote, and salt and cover the pan tightly. Cook for 8 to 10 min, or possibly till the mushrooms are tender, and serve at once.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 60 | 94% |
| Total Fat 6.82g | 9% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 291mg | 12% |
| Potassium 21mg | 1% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.45g | 0% |
| Protein 0.14g | 0% |
