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.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
tablespoons olive oil
medium white onion, finely chopped
cloves medium garlic, finely chopped
pound fresh mushrooms, 2 to 3 kinds, including brown cremini, very finely chopped
poblano chiles, stemmed, seeded, veins removed, and minced
teaspoon dried oregano (Mexican variety preferred), crumbled
cup walnuts, finely chopped
teaspoon salt, or to taste
teaspoon freshly ground pepper, or to taste
Heat the oil in a large, heavy-based frying pan and add the carrots, the head of garlic and picklin...
First of all gut and cut into small pieces the chicken and the rabbit (1), then put the oil in the t...