1. Clean mushrooms. 2. Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves. 3. In large stockpot, heat olive oil, and sauté onion 2 minutes. 4. Add garlic, sauté for a few seconds. 5. Add jalapeños, sliced mushrooms and huitlacoche. 6. Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft. 7. Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
