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2 cups
3-10 serrano chilies
3 small garlic cloves
1 large onion, sliced
2 teaspoons vegetable oil
1 lb mushrooms, sliced
8 tomatillos
3/4 teaspoon cumin
1. Mince one garlic clove and cook with onions in the oil until transparent.
2. Add the mushrooms and chilies and stir well.
3. Cook until the chilies are slightly browned and mushrooms are golden.
4. In blender liquify the tomatillos [cut in halves] with 2 cloves garlic and cumin. Add the liquid to the mushrooms
and cook over low heat for 20 minutes Add salt to taste.
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