Name: Mushroom Broth with Epazote
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 teaspoons vegetable oil; 1 tablespoon garlic, finely chopped; 1/2 cups onion, sliced; 1 tablespoon epazote, finely chopped; 2 cups oyster mushrooms, sliced; 2 cups button mushroom, sliced; 5 cups chicken broth, degreased; 1 pinch cumin powder; 1 pinch salt; avocado, for garnish; panela cheese, for garnish; epazote, for garnish

Preparation

15 mins

20 mins

Low

Heat a small pot over medium heat with the oil and fry the garlic with the onion, add the epazote, cook the mushrooms with the fungi, and cook until they are shiny. Fill with chicken broth, season with ground cumin and salt. Cook for 20 minutes. Serve and garnish with avocado, panela cheese, and fresh epazote.