1. Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chilies, and garlic. Cook, stirring frequently, until the onions are translucent, about 2 minutes. 2. Add the mushroom, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 more minutes, then stir in the butter and epazote until the butter has melted. Season to taste with additional salt. 3. Serve with warmed tortillas, if being used. Add a complimentary, favorite topping, or serve as a side dish. 4. If non-vegan, you may use crumbled Queso Fresco, or any complimentary cheese,or cream, as a garnish/topping. 5. Garnishes to try: Pickled jalapeno chilies, salsas, avocados, etc. ---------------------------------------------------------------------------
Nutrition
Ingredients
