1/2	c. olive oil
10	cloves garlic, chopped
2	guajillo chiles (or more, according to taste) seeded and cut into rings with scissors
1	lb. fresh oyster mushrooms, washed and dried, sliced lengthwise
1	lb. fresh cultivated mushrooms, washed, dried and stems removed, sliced
	Salt, to taste

Heat olive oil, add garlic and cook, stirring, just until softened. Add chile rings, stirring until coated with oil. Add mushrooms and salt. Cook over low heat 6 to 7 min. Serve immediately with small hot corn tortillas.