CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Niger |
Toohot05 |
4 |
servings |
INGREDIENTS
2 |
tb |
Safflower oil |
1/2 |
sm |
White onion; finely chopped |
2 |
lg |
Garlic cloved; finely chopped |
2 |
|
Serrano chiles; stemmed, seeded, |
|
|
; and finely chopped |
3/4 |
lb |
Oyster mushrooms; brushed clean, and |
|
|
; tough stems removed |
2 |
tb |
Roughly-chopped epazote leaves |
1/2 |
ts |
Salt |
INSTRUCTIONS
In a large heavy skillet, heat the oil over medium to high heat. Add the
onion and cook for 3 to 4 minutes, stirring frequently, until golden.
Reduce the heat to low, add the garlic and chiles and saute, stirring, for
1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and
salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the
mushrooms are tender, and serve at once. This recipe yields 4 to 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6191 broadcast 02-18-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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