Hongos al Ajillo

• 2 tablespoons safflower oil
• 1/2 small white onion, finely chopped
• 2 large cloves garlic, finely chopped
• 2 serrano chiles, stemmed, seeded, and finely chopped
• 3/4 pound oyster mushrooms, brushed clean and tough stems removed
• 2 tablespoons roughly chopped epazote leaves
• 1/2 teaspoon salt

1. In a large heavy skillet, heat the oil over medium to high heat.
2. Add the onion and cook for 3 to 4 minutes, stirring frequently, until golden.
3. Reduce the heat to low, add the garlic and chiles and saute, stirring, for 1 minute more.
4. Do not brown the garlic.
5. Add the mushrooms, epazote, and salt and cover the pan tightly.
6. Cook for 8 to 10 minutes, or until the mushrooms are tender, and serve at once.

safflower oil, white onion, garlic, serrano chiles, mushrooms, epazote leaves, salt

Taken from www.foodnetwork.com/recipes/hongos-al-ajillo-recipe.html (may not work)