Mushrooms with Onions
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
|
|
| 1 | medium |
onions
|
|
| 1 | teaspoon |
epazote
dry |
* |
| 1 | clove |
garlic
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
|
|
| 1 | medium |
onions
|
|
| 5 | ml |
epazote
dry |
* |
| 1 | clove |
garlic
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
Directions
Wash the mushrooms and cut it in thin slices.
Cut the onion in slices too.
Fry the onion and garlic in vegetable oil and when the onion will be transparent add the mushrooms, epazote, salt and pepper.
Cook until water evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a quesadilla adding cheese mozarella.
