Name: Hongos Al Ajillo
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

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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