Mushrooms A La Galera

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 lb mushroom
• 3 slices thick cut bacon, diced
• 1 medium onion, finely chopped
• 2 -4 jalapeno chiles, stemmed, seeded and finely chopped
• 4 sprigs epazote, leaves only, finely chopped (or 2 teaspoons crumbled dried epazote)
• 4 ounces manchego cheese, shredded (about 1 cup)

Recipe

• 1 wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
• 2 in a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
• 3 lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
• 4 heat over medium-high heat until the fat is rippling.
• 5 add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• 6 preheat the broiler.
• 7 add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
• 8 remove from the heat.
• 9 transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. run under the broiler for a few minutes, until the cheese is melted and bubbling. serve at once.