Servings: This makes about 3 cups mushrooms
Note: Epazote, an herb, is generally available at Mexican and Latin markets.
2 tablespoons vegetable oil
1 heaping cup chopped white onion
2 cloves garlic
1 pound oyster mushrooms, shredded into strips
2 stalks epazote, or about 16 leaves, chopped
Tortillas, for serving
1. In a large, deep skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the garlic and quickly combine until aromatic, 15 to 30 seconds.
2. Toss in the oyster mushrooms and stir to coat in the onion-garlic mixture. Cook until the mushrooms have softened but still retain some texture, 3 to 5 minutes. Stir in the epazote and season to taste with salt. Serve with tortillas.
Each of 6 servings (without tortillas): 75 calories; 3 grams protein; 7 grams carbohydrates; 2 grams fiber; 5 grams fat; 0 saturated fat; 0 cholesterol; 2 grams sugar; 14 mg sodium.