These wild mushrooms with chiles go well with any chicken dish but my personal prefer to serve them with grilled salmon and a tossed salad.
Ingredients

* 3/4 lb. wild mushrooms
* 1/4 C. olive oil
* 10 cloves garlic, minced
* 4 dried guajillo chiles, cut into rings
* 1 Tbs. chopped epazote
* 1/2 tsp. sea salt

Directions

Clean the mushrooms with cloth, stem and leave whole or in large pieces. Warm oil in a large skillet. Add the garlic and cook 1-2 minutes, until soft. Stir in chile rings, cook for another minute, then add the mushrooms. Stir in epazote, and salt to taste. Cook until the mushrooms are just tender, about 5-10 minutes.