🇲🇽 Mexico · Food
Hongos al Epazote
By eatmundo · August 3, 2026
🇲🇽 MXAn earthy, fragrant Mexican mushroom sauté highlighted by the unique, resinous flavor of fresh epazote. This dish is a simple yet deeply satisfying preparation that showcases the natural umami of mushrooms.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean the 500g of mushrooms with a dry brush or towel and slice them into thick, uniform pieces.
- 2
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it flows easily.
- 3
Add the sliced onion and 2 chopped serrano chilis to the pan, sautéing for 4 minutes until the onion is soft.
- 4
Stir in the 2 cloves of minced garlic and cook for 30 seconds until fragrant.
- 5
Add the mushrooms to the hot pan, spreading them out in a single layer, and let them cook undisturbed for 3 minutes to brown properly.
- 6
Toss the mushrooms occasionally for another 5 minutes until they are tender and have released their water.
- 7
Stir in the 3 sprigs of fresh epazote leaves and 0.5 tsp salt, cooking for 2 more minutes to infuse the distinct herbal scent into the mushrooms.
Frequently Asked Questions
What if I cannot find epazote?+
If fresh epazote is unavailable, use a mixture of oregano and a little lime juice to approximate the distinct herbal brightness.
Do I need to wash the mushrooms?+
Avoid soaking them; mushrooms act like sponges and will absorb water, preventing them from browning and becoming crispy in the skillet.
How do I know the mushrooms are done?+
They are cooked when they have shrunk slightly, turned a deep brown, and the liquid they released has fully evaporated.
Can I add protein?+
Yes, this sauté is excellent when stirred into scrambled eggs or served alongside a piece of grilled steak for a complete meal.
