Ingredients
2 teaspoons olive oil
1 cup finely diced red onion (1 small onion)
1 pound white button mushrooms, stems trimmed, thinly sliced
1 teaspoon dried epazote
Juice of 1 lemon
Salt and freshly ground pepper
Preparation
Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes.
Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper.
