Mojo de Ajo mushrooms with epazote
- Serves
- Makes enough for 6 q
- Difficulty
- Easy
Mojo de ajo means dunked in garlic, this heavenly concoction is great with mushrooms and makes a great
filling for quesadillas.
Additional details
- 500g white closed cap mushrooms (brushed & sliced)
- 2 tbsp Mojo de Ajo (mostly the oil part with a few bits, you can add more bits later if you like)
- 1 Jalapeno
- 1 tsp Cool Chile Mexican Epazote
- 1/4 tsp salt (or to taste)
Additional details
- Heat the mojo in a pan
- Add the sliced mushrooms, toss, then add chilli and epazote, cook covered until the juices run, then uncover and cook until the juices evaporate, season with salt.
Use as filling for quesadillas.
Highlighted Ingredients
-
Mojo de Ajo 160g
£4.75
-
Fresh Jalapeños 250g
£5.50
-
Dried Epazote 20g
£4.35