Zucchini and Mushrooms with Epazote
Zucchini and Mushrooms with Epazote
Calabacitas con Hongos y EpazoteIf fresh epazote is not available to flavor the vegetables use fresh oregano. It adds a different flavor, but is equally good with the vegetables.
Ingrediënten
Makes 4 servings
- 3 teaspoons olive oil
- 4 medium zucchini cut crosswise into 1-inch pieces
- ½ teaspoon salt or to taste
- ½ pound small white mushrooms quartered
- 2 medium garlic cloves minced
- 1 tablespoon slivered fresh epazote leaves
- 1 small fresh red jalapeño or Fresno chile seeded, veins removed, and very finely chopped
Instructies
- In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
- Add the zucchini and cook, stirring, until crisp-tender and the edges turn bright green.
- Season with ¼ teaspoon of the salt and transfer to a bowl.
- In the same skillet, add the remaining teaspoon of oil.
- Add the mushrooms, garlic, and epazote.
- Cover and cook, stirring frequently, until the mushrooms release their juices and are tender, 3 to 4 minutes.
- Return the zucchini to the pan.
- Add the chile.
- Cook, stirring, until completely heated through, 1 to 2 minutes.
Notes / Tips / Wine Advice:
Serve hot.
