Mushrooms In Cuisine

Laccaria laccata ala Mexicana

• ¼ finely chopped onion
• 1 clove minced garlic
• 1 Tbs. chopped epazote*
• 2 small fresh roma tomatoes- chopped
• 2 jalapeño peppers- cut lengthwise into silvers (remove seed and veins for less “heat”)
• 10 oz. Laccaria laccata
• 1 tbs. lard (or corn oil)
• Salt

Wash mushrooms thoroughly, and pull apart into slivers. Add mushrooms, onion, epazote, garlic and jalapeños to oil. Sautee until mushrooms and onions are tender. Salt to taste. Serve with plain corn tortillas or in corn tortilla quesadillas made with jack or queso fresco**.

* Epazote (Chenopodium ambrosioides) a pungent herb used in Mexican cooking. Found fresh at Mexican markets and dried at Penzeys Spices (www.penzeys.com).

** Available at Mexican markets and at Rainbow or Cub Foods.

Ron Spinosa
ronspin@juno.com

Recipe translated and adapted by Leah Spinosa de Vega.