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Purslane with Mushrooms |
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Serves: 4
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(Verdolagas con Hongos)
Category: Other Vegetables
For an excellent vegetarian entrée, combine the meaty texture of brown mushrooms with purslane (verdolagas), a succulent plant with fleshy green leaves and a mild almost lemony taste, that's used in cooked dishes or raw in salads. This vegetable that's so widely used in Mexico is slowly being discovered north of the border. It's worth looking for in farmer's markets or Latin-American markets.
1 tablespoon vegetable oil
1/2 medium onion, finely chopped
2 cloves garlic (medium), chopped
1/2 teaspoon dried thyme
1/2 pound cremini mushrooms, quartered
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 large tomato, peeled and chopped
3 cups (12 ounces) purslane, thick stems removed
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
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.
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