Mushrooms with Onion and Garlic for Filling Quesadillas

Hongos Guisados
Servings: 11/2 cups


  • 12 ounces fresh mushrooms, washed and chopped into ½-inch pieces
  • 1/2 medium onion, diced
  • Fresh hot green chiles to taste (roughly 2 chiles serranos or one chile jalapeño), stemmed, seeded and finely minced
  • 1/2 cup water or poultry broth
  • 1/2 lime, juiced
  • 1 tablespoon lard, bacon drippings or fat rendered from chorizo
  • 2 cloves garlic, peeled and finely chopped
  • 1 1/2 tablespoons chopped epazote (optional)
  • Salt, about ½ teaspoon (depending on the saltiness of the broth)


Place the mushrooms, onion, chile, broth or water, lime juice, lard or other fat, garlic and epazote in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.  Season with salt and cool before filling the quesadillas.

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