Category: Mexican

1 lb Mushrooms

1 medium Onion

1 tsp Dry epazote

1 Clove of garlic

Salt and pepper

Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices too. Fry the onion and garlic in vegetable oil and when the onion will be transparent add the mushrooms, epazote, salt and pepper. Cook until water evaporated. Serve as a side dish or a main dish with tortillas as tacos or make a quesadilla adding cheese mozarella.