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