Zucchini and Mushrooms with Epazote

Calabacitas con Hongos y Epazote

If fresh epazote is not available to flavor the vegetables use fresh oregano. It adds a different flavor, but is equally good with the vegetables.

Ingredients

▢ 3 teaspoons olive oil
▢ 4 medium zucchini cut crosswise into 1-inch pieces
▢ ½ teaspoon salt or to taste
▢ ½ pound small white mushrooms quartered
▢ 2 medium garlic cloves minced
▢ 1 tablespoon slivered fresh epazote leaves
▢ 1 small fresh red jalapeño or Fresno chile seeded, veins removed, and very finely chopped

In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Add the zucchini and cook, stirring, until crisp-tender and the edges turn bright green.
Season with ¼ teaspoon of the salt and transfer to a bowl.
In the same skillet, add the remaining teaspoon of oil.
Add the mushrooms, garlic, and epazote.
Cover and cook, stirring frequently, until the mushrooms release their juices and are tender, 3 to 4 minutes.
Return the zucchini to the pan.
Add the chile.
Cook, stirring, until completely heated through, 1 to 2 minutes.

Serve hot.

Cuisine; Mexican