Servings: 11/2 cups, enough for 6 quesadillas
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.
Loved this recipe. Our area just opened up for farmer’s markets and got a lovely bunch of wild mushrooms for this preparation.