Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 Tablespoon butter
  • 2 scallions (finely chopped)
  • 1 garlic clove (diced)
  • 1 Guajillo pepper (seeds removed and cut into rings)
  • 2 Arbol peppers (finely chopped (Optional))
  • 1 10 oz box of mushrooms, chopped
  • 2-4 Fresh Epazote leaves (chopped or 1 teaspoon dried epazote*)
  • Salt and pepper

Instruction

  • Heat oil over medium heat in a skillet or a clay pot. Add the chopped spring onion and garlic, and sauté until the scallions become translucent. Just make sure the garlic doesn’t burn.
  • Stir in the guajillo pepper, arbol pepper, and chopped mushrooms and toss. Saute mushroom until slightly golden brown, about 4-5 minutes. **See note above.
  • Remove from heat, stir in chopped epazote, and season with salt and pepper.
  • Serve with warm homemade corn tortillas and a Spicy Guajillo sauce, it will make you feel like you are enjoying a meal right in Central Mexico.