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Purslane with Mushrooms

Verdolagas con Hongos
For an excellent vegetarian entrée, combine the meaty texture of brown mushrooms with purslane (verdolagas), a succulent plant with fleshy green leaves and a mild almost lemony taste, that's used in cooked dishes or raw in salads. This vegetable that's so widely used in Mexico is slowly being discovered north of the border. It's worth looking for in farmer's markets or Latin-American markets.
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Ingredients

Makes 4 servings

  • 1 tablespoon vegetable oil
  • ½ medium onion finely chopped
  • 2 medium garlic cloves chopped
  • ½ teaspoon dried thyme
  • ½ pound cremini mushrooms quartered
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 large tomato peeled and chopped
  • 3 cups 12 ounces purslane, thick stems removed
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground pepper or to taste

Instructions

  • Heat the oil in a wide saucepan and cook the onion until it begins to brown.
  • Add the garlic, thyme, oregano, and mushrooms.
  • Cook, stirring frequently, until the mushrooms give up their juices, 3 to 4 minutes.
  • Add the tomato, purslane, salt, pepper, and 2 tablespoons of water.
  • Bring to a boil; then reduce the heat to low, cover, and simmer until the vegetables are tender, 10 to 12 minutes.

Notes / Tips / Wine Advice:

Serve hot
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Course Vegetables
Cuisine Mexican
Diets Vegetarian