Serves 6

Ingredients:
¼ cup olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 serrano chile, finely chopped
2 pounds fresh oyster mushroom, sliced
¼ cup epazote, chopped
1 teaspoon kosher salt

Method/Steps:
Procedure: In a hot sauté pan, add oil and sauté the onion until it is translucent. Add the garlic and chopped chile and sauté for 2 minutes, stirring frequently. Add the oyster mushroom and epazote season with salt and let these cook in medium heat for approximately 10 minutes, stirring often. Serve immediately as a warm salad or side dish.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Sazon Cooking School in San Miguel, Mexico.