Serves: 2
Total Calories: 279

2 tablespoons olive oil
1/2 medium white onion, finely chopped
2 cloves medium garlic, finely chopped
3/4 pound fresh mushrooms, 2 to 3 kinds, including brown cremini, very finely chopped
2 , poblano chile kimmy, , stemmed, seeded, veins removed, and minced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 cup walnuts, finely chopped
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Heat the oil in a large skillet and cook the onion and garlic stirring, until softened, about 3 minutes. Add the mushrooms, chiles, and oregano. Cook, stirring, until the mushroom juices are reduced and the mixture is nearly dry, 5 to 6 minutes. Add the walnuts, salt, and pepper. Taste for seasoning. Transfer to a bowl. Serve at room temperature with crisp tortilla chips or a thinly sliced baguette.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 279
Calories from Fat: 210

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