Prep 15 mins
Cook 8 mins
These mushrooms taste great with rice and beans of course or as any side dish to any Mexican style meal.
- Wipe all mushrooms clean with a damp washcloth. Cut large mushrooms into quarters.
- Heat the butter and oil in a heavy skillet.
- When butter and oil mixture starts foaming add the garlic , mushrooms, epazote, chiles, and salt and pepper to taste, and cook.
- Stirring from time to time, over a medium heat until the mushrooms are lightly browned, approximately 6-8 minutes.
Mixing this with some black beans and brown rice made a wonderful lunch.