Recipe: Setas con epazote (oyster mushrooms with garlic and epazote)

Recipe: <i>Setas con epazote</i> (oyster mushrooms with garlic and epazote)
Guisado setas con epazote (oyster mushrooms with garlic and epazote). (Kirk McKoy / Los Angeles Times)
Total time: 20 minutes

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.