Setas con Epazote
Setas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and pambazos are just a few of the names for wild mushrooms found in Mexican markets.) In Tlaxcala, they are grown commercially for sale in large markets and supermarkets, eliminating the doubt as to the safety of mushrooms gathered in the wild. Setas have a higher moisture content than other mushrooms and produce more liquid when sauteed, cutting down on the amount of oil necessary to prepare them. If you live in an area where wild mushrooms are not available, try this dish with button mushrooms; it makes a tasty addition to quesadillas, a good omelet filling, or an elegant side dish.
- 1/4 kilo (about 1/2 lb.) setas or other mushrooms
- 2 tablespoons olive oil (you may have to add a bit more if using button mushrooms)
- 1/2 medium white onion, chopped
- 2 large garlic cloves, peeled and finely chopped
- 2-3 serrano chiles, chopped
- 3 tablespoons finely chopped epazote
- Salt and pepper to taste
Wash the mushrooms by rubbing them between your fingers in a bowl of cold water; drain and let them dry.
Heat the oil and saute the chopped onion until transparent; add the garlic and saute another minute.
Add the mushrooms, chiles, and epazote and cook another 8 minutes.
Add salt and pepper to taste.