Makes 2 cups
The mushrooms need to be added to the pan in a single layer to brown properly, so sauté them in two batches.
2 tablespoons olive oil, divided use
1/2 cup minced onion, divided use
1-1/2 teaspoons minced garlic, divided use
4 cups sliced mushrooms, divided use
2 teaspoons minced serrano chiles, divided use
2 tablespoons lime juice
3/4 teaspoon epazote
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup crumbled queso fresco
Heat 1 tablespoon of the olive oil in a sauté pan over medium-high heat. Add half of the onion and half of the garlic to the oil and sauté, stirring frequently, until the onion is tender and translucent, 2-3 minutes.
Increase the heat to high. Add half the sliced mushrooms without stirring until they are browned on one side, 3-4 minutes. Stir the mixture and continue to cook over medium heat until the liquid given off by the mushroom cooks away. Transfer to a bowl and reserve. Repeat to cook the remaining mushrooms.
Return the reserved mushroom mixture to the pan and sauté until the mushrooms are very hot, 1-2 minutes. Add the lime juice, epazote, salt, and pepper.
The completed mushroom filling can now be spooned onto each crêpe over the crumbled queso fresco, or the cheese can be mixed into the warm mushroom mixture before filling.
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Recipe reprinted by permission.
This page created October 2005
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