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Hongos De La Sierra




Source of Recipe


the web


List of Ingredients




1/2 lb. pasilla chiles, deveined and seeded, lightly toasted
2 cloves garlic, chopped
1 cup water
4 oz. olive oil
1/2 lb. wild mushrooms (shitakes, white trumpets, etc)
2 sprigs epazoe
salt and pepper to taste

Recipe



Place the chiles, garlic and water in a blender and puree until smooth. Heat oil in a heavy skillet, add mushrooms, saute and set aside. Stir chile mixture and epazote into the pan with the mushrooms. Simmer for 10 minutes and season to taste. Serve with warm tortillas and fresco cheese.

Yields 4 servings.