Crema de Champiñones con Epazote

Clean the Cremini mushrooms thoroughly with a damp cloth and slice them thinly. Finely chop the White onion and mince the Garlic cloves. Chop the Fresh epazote leaves.

In a large pot or Dutch oven, melt the Unsalted butter with the Olive oil over medium heat. Add the White onion and cook until translucent, about 5-7 minutes.

Add the minced Garlic cloves to the pot and cook for another minute until fragrant, being careful not to burn the Garlic cloves.