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Sauteed Mushroom Filling with Epazote

Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.

  • Yield: Makes about 2 1/2 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2000

Ingredients

  • 2 teaspoons olive oil
  • 1 cup finely diced red onion (1 small onion)
  • 1 pound white button mushrooms, stems trimmed, thinly sliced
  • 1 teaspoon dried epazote
  • Juice of 1 lemon
  • Salt and freshly ground pepper

Directions

  1. Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes.

  2. Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper.

Cook's Notes

Dried oregano can be substituted for epazote.

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