Serves: 4
Total Calories: 60
Heat the oil in a wide saucepan and cook the onion until it begins to brown. Add the garlic, thyme, oregano, and mushrooms. Cook, stirring frequently, until the mushrooms give up their juices, 3 to 4 minutes. Add the tomato, purslane, salt, pepper, and 2 tablespoons of water. Bring to a boil then reduce the heat to low, cover, and simmer until the vegetables are tender, 10 to 12 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Purslane with Mushrooms recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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