Recipe: Mexican Side Dish. Mushrooms and Sweetcorn with Epazote Herb

This is a lovely Mexican side dish I learned of many years ago. The key to this dish is a Mexican Herb called Epazote (also called Stinkweed). Don't worry if you can't get this, just use dried Parsley, Coriander or any other dried Green Herb.

Ingredients

4-5 large Finely sliced Brown Mushrooms
Olive Oil
1 Small can of Sweetcorn in Spring Water drained
1 good pinch of Epazote (or other Green dried Herb)
A little Chicken Stock
Salt and Pepper to taste

Method

In a lidded frying pan on a high heat, saute the sliced Mushrooms until lightly browned. Turn the heat down and add the Sweetcorn, Epazote (or other dried Green Herb) and a little splash of Chicken Stock to provide some steam to cook the Sweetcorn in. Season with salt and pepper and put a lid on the pan. Cook gently for about 10 minutes until the Stock has evaporated and the Sweetcorn and Mushrooms are tender.

Serve with Chilli Con Carne, Tortillas, Grated Cheese and Soured Cream. Muy Bueno!