Agucates Rellenos de Huitlacoche (Huitlacoche (or mushrooms)-Stuffed
Avocados from Puebla)

4 large ripe avocados
1/4 cup white wine vinegar
juice of 1 lime
1/2 cup olive oil
sea salt to taste
freshly ground black pepper

Filling:
2 tbsp oil
1 medium onion finely chopped
6 cloves garlic, mashed
1 pound fresh huitlacoche or button mushrooms
3 tbsp fresh epazote or parsley, chopped
2 fresh green chiles, finely chopped
sea salt to taste
garnish
8 large lettuce leaves, washed, dried and chilled

Cut the avocados in half scoop out the pulp in strips, and reserve the
empty shells. Place the strips of avocado on a platter. Blend the
vinegar, lime juice, olive oil, salt and pepper, pour over the
avocados and chill.

Heat the oil in a skillet and sauté the onion and garlic for 5
minutes. Add the huitlacoche (or mushrooms), epazote (or parsley) and
chile, cook for about 10 minutes and season with the salt. Cook on low
for 15 more minutes, turn off the heat and allow to cool. Fill the
avocado shells with the filling, place on lettuce leaves and serve.