Champiñones a la mexicana – mushrooms with tomato, chilli and epazote

Ingredients for 4 portions

• 700 gMushroom
• 1Yellow onion
• 2 clovesGarlic
• 2Serrano chiles
• 4Tomatoes
• 3 tbspRapeseed oil
• to tasteSalt
• 3 sprigsEpazote

On the side

• 100 gQueso fresco (optional)
• 450 gRefried beans, 1 tin
• 12Corn tortillas

Method

1. Wipe the mushrooms with a damp cloth and slice them.
2. Chop the onion, garlic, chillies and tomatoes.
3. Heat the oil in a large frying pan over a medium heat and fry the onion, garlic and chilli for 3 minutes, until the onion is translucent.
4. Add the tomatoes and cook for 5 minutes, until soft and juicy.
5. Add the mushrooms and some salt. Cook uncovered for 10 minutes, stirring now and then, until they have released their liquid and it has almost cooked away.
6. Meanwhile, warm the beans in a small pan and the tortillas in a dry frying pan.
7. Chop the epazote, stir it in and cook for 2 minutes more.
8. Serve the mushrooms topped with crumbled queso fresco, with the beans and tortillas for making tacos.

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