Mojo de Ajo mushrooms with epazote

Mojo de Ajo mushrooms with epazote by Cool Chile

Mojo de ajo means dunked in garlic, this heavenly concotion is great with mushrooms and makes a great

filling for quesadillas.

Makes enough for 6 quesadillas.

500g white closed cap mushrooms (brushed & sliced)

2 tbsp Mojo de Ajo (mostly the oil part with a few bits, you can add more bits later if you like)

1 large green thick fleshed chilli, finely chopped

(or 1 tsp of Chile de árbol Diced)

1 tsp Epazote

(or 2 sprigs of fresh epazote)

1/4 tsp salt (or to taste)

Heat the the mojo in a pan, add the sliced mushrooms, toss, then add chilli and epazote, cook covered until

the juices run, then uncover and cook until the juices evaporate, season with salt. Use as filling for quesadillas.