Recipe - Hongos Al Ajillo

2 tablespoon Safflower oil
One half small White onion; finely chopped
2 lg Garlic cloved; finely
chopped
2 Serrano chiles; stemmed,
seeded,
; and finely chopped
Three fourths pound Oyster mushrooms; brushed
clean, and
; tough stems removed
2 tablespoon Roughlychopped epazote
leaves
One half teaspoon Salt

In a large heavy skillet, heat the oil over medium to high heat. Add the
onion and cook for 3 to 4 minutes, stirring frequently, until golden.
Reduce the heat to low, add the garlic and chiles and saute, stirring, for
1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and
salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the
mushrooms are tender, and serve at once. This recipe yields 4 to 6